Preheat a fan oven to 180C.
Generously season the chicken and place into an an ovenproof roasting dish.
Take the jar of spicy peanut sauce and dollop the contents of the jar over the breast of the bird, carefully smoothing over the sauce, ensuring the sauce is spread evenly.
In a saucepan melt the ghee. Spoon the ghee over the bird.
Wrap the roasting tin in foil, allowing enough space for the bird to steam. Place the dish into the oven and cook for 1 hour.
After an hour remove the roasting tin from the oven. Take off the foil. Baste the bird with the buttery, peanutty juices from the bottom of the pan, then place the bird, uncovered, back into the oven. Roast for a further 15 to 20 minutes, until the nutty crust has browned and the bird is beautifully cooked (you can check this by wiggling the drumsticks, if they feel relaxed and give a little, then your bird is done).
Remove the bird from the oven and leave to rest for 15 to 20 minutes.
Carve the bird, pouring the buttery, nutty juices over each slice of meat and serve alongside a refreshing salad, pickles and flatbreads.