Roast Chicken with Apple Cider Vinegar

My second attempt in roasting chicken. I am getting better at this. This recipe is quite labour intensive, as I spent time basting the chicken until it is browned evenly.

Serve them up with warm, fluffy white rice.

Roast Chicken with Apple Cider Vinegar
Ingredients
1 whole chicken, cleaned
1 bulb of roasted black garlic
crushed black pepper
apple cider vinegar
oregano
salt

Marinade
dark soy sauce
light soy sauce
shao xing hua tiao wine
apple cider vinegar
crushed black pepper
salt

Baste
honey
dark soy sauce
light soy sauce

Baking Temperature: 220C
Baking Time:  40 minutes, and when the chicken is cooked (test it with a poker, and if the juice runs clear, it should be done)

Direction
 Rub the cavity of the chicken with salt, oregano and some crushed black pepper and marinate the chicken with the ingredients for marinade.

Marinate the bird overnight in the fridge.

45 minutes before roasting, remove from fridge and let the marinade sauce drip dry

Stuff garlic into the cavity prior baking.

15 minutes before the bird is done, baste the skin in 5 minutes interval and let it roast for the nice golden hue.