Roast Soy Sauce Chicken

When I was clearing my freezer,I found I still have 1 qtr of left over braised-chinatown-soy-sauce-chicken. Since the soy sauce for chicken is still good,I would like to reuse again..Instead of braising soy sauce chicken like before this time I try the roasting method:Roasting soy sauce chicken..To my surprised ,roast soy chicken taste much better than braise chicken,maybe the soy sauce is well season or old enough.

Ingredients:
1 qtr braised-chinatown-soy-sauce-chicken
or
2 cups water
2 cup soy sauce for marinate chicken (it's written on the label,by LKK)
3 pieces star anise
1 cup brown sugar
1 stick cinnamon
2 inch old ginger,bruise and smashed
5-6 cloves garlic,peel and smashed
2 tbsp sea salt
*cook about ingredients*

1 whole chicken,about 4 lbs,clean,remove feathers or epidermis (yellowish outer layer of dead skin ) and set aside.

Method:

1:Clean and remove feathers or epidermis from whole chicken (yellowish outer layer of dead skin ),Cut the whole chicken in the center on one side(butterfly cut) and set aside.*as shown in the photo*
2:Marinate whole chicken in cooked soy sauce in a large container overnight.
3:Preheat oven to 375 F.Prepare baking tray with aluminum foil..Place marinated chicken on the tray.
4:Roast chicken for 45 minutes or to 1 hour..Remove cooked chicken from oven and let it rest for 10 minutes before cut and serve warm.