INGREDIENTS:

• 1 chicken, about 3 to 3 1/2 lbs
• 4 garlic, lightly pounded
• 1-inch piece ginger, peeled and sliced

Marinade:

• 3 tablespoons tamari or soy sauce
• 1 1/2 tablespoons honey
• 1/2 teaspoon Chinese five-spice powder
• 1/2 teaspoon Chinese Shaoxing wine or dry Sherry
• 1/2 teaspoon sesame oil
• 1/4 teaspoon salt and few grinds of black pepper

Skin Coating:

• 1 tablespoon olive oil
• 1/4 teaspoon sesame oil
• 1 teaspoon honey

INSTRUCTIONS:

1. In a small bowl, mix the marinade ingredients. Rub the marinade generously all over the skin of the chicken and inside the cavity. Insert the garlic and ginger inside the cavity. Transfer the chicken to a large Ziploc bag. Pour the remaining marinade into the bag. Marinate the chicken overnight in the refrigerator.
2. The next morning, remove the chicken from the plastic bag, discard the garlic and ginger from the cavity. Scald the chicken with hot boiling water by pouring all over the chicken (this will remove the marinade on the chicken skin). Air-dry the chicken for about 30 minutes at room temperature or until the skin surface is no longer wet. You can turn on a fan to aid in the process.
3. In a small bowl, mix the skin coating ingredients. Rub/brush the skin coating mixture evenly on the chicken skin. Continue to air dry (uncovered in the fridge) for about 3 hours. Turn the chicken over to air-dry both sides. Bring the chicken to room temperature before cooking.
4. Heat the oven to 400F.
5. Tie the legs of the chicken together with kitchen twine. Place the chicken, breast side down, in a roasting pan (on the lower rack) and roast for 25 minutes, and then *flip so the breast side is now facing up [If the chicken browns too quickly, cover it with a layer of aluminum foil and remove the foil towards the end so the skin doesn't get too dark too quickly.].  Roast for another 25 to 35 minutes or until the skin turns nicely golden brown (and a thermometer reads 160F to 165F in the meatiest part of the thigh -- not touching bone).
6. Remove from the oven, let rest 15 minutes. Serve with steamed rice and a side of greens. Save the juices from the roasting pan and serve with the steamed rice.

Notes:
*There are different schools of thought regarding the necessity of flipping the chicken during the roasting process. Spatchcocking/butterflying (i.e., removing the backbone) the chicken would be a suitable alternative.