-
1
Combine the garlic, shallots, oil, salt, and five-spice powder in a small bowl.
-
2
Place the chicken in a large resealable plastic bag or a glass dish.
-
3
Loosen the skin from the breast and legs of the chicken and, using your hands, spread half of the oil-spice mixture underneath.
-
4
Rub the remaining half inside the chicken cavity.
-
5
In a medium nonreactive bowl, whisk together the tamari, fish sauce, and honey until evenly combined.
-
6
Pour over the chicken and massage briefly into the skin.
-
7
Cover the chicken, refrigerate, and let marinate 12 hours or overnight.
-
8
Remove the chicken from the marinade, letting the excess drip off, and discard the marinade.
-
9
Heat the oven to 400 degrees F and arrange a rack in the middle.
-
10
Let the chicken sit at room temperature for at least 30 minutes before roasting.
-
11
When the oven is heated, place the chicken, breast side down, in a roasting pan or baking dish.
-
12
Roast for 20 minutes, then flip so the breast is facing up.
-
13
After another 20 minutes, reduce the temperature to 350 degrees F.
-
14
Continue roasting until the juices run clear when the inner thigh is pierced with a knife, the legs move easily in the joint, and a meat thermometer inserted into the thickest portion of the thigh reads 160 degrees F to 165 degrees F, about 60 to 70 minutes.
-
15
Let the chicken rest at least 10 to 15 minutes before serving.
