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1
To make the marinade, in a bowl large enough to accommodate the chicken, combine the garlic, sugar, salt, pepper, Maggi sauce, and oil and mix well.
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2
Add the chicken pieces and use your fingers to massage the marinade into the flesh, distributing the seasonings as evenly as possible.
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3
When possible, peel back the skin to get some marinade between the flesh and skin.
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4
Cover and marinate in the refrigerator for at least 2 hours or up to 24 hours for the best flavor.
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5
Thirty minutes before roasting, remove the chicken from the refrigerator.
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6
Line a baking sheet with aluminum foil and put the chicken pieces, skin side down, on the sheet.
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7
Position a rack in the middle of the oven and preheat to 400F.
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8
Put the chicken in the oven.
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9
After about 15 minutes, you will hear gentle sizzling.
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10
At that point, using tongs, turn the pieces over and continue to roast until the skin is nicely browned and crispy and the juices run clear when a piece is poked in the meatiest part with a toothpick, bamboo skewer, or knife tip.
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11
The roasting time depends on the size of the pieces, but in general it will take 40 to 60 minutes total (including the initial 15 minutes).
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12
If a lot of fat and juices accumulate in the pan during roasting, remove the chicken from the pan, pour off the fat, and then quickly return the chicken and continue roasting.
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13
Serve the chicken hot, warm, or at room temperature.
