Garlicky Oven-Roasted Chicken

• 4 large cloves garlic, finely minced
• 1 1/2 teaspoons sugar
• 1/4 teaspoon salt
• 3/4 teaspoon black pepper
• 3 1/2 tablespoons Maggi Seasoning sauce or light (regular) soy sauce
• 2 1/2 tablespoons canola or other neutral oil
• 4 pounds chicken drumsticks, thighs, and/or wings

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.
2. Add the chicken pieces and use your fingers to massage the marinade into the flesh, distributing the seasonings as evenly as possible.
3. When possible, peel back the skin to get some marinade between the flesh and skin.
4. Cover and marinate in the refrigerator for at least 2 hours or up to 24 hours for the best flavor.
5. Thirty minutes before roasting, remove the chicken from the refrigerator.
6. Line a baking sheet with aluminum foil and put the chicken pieces, skin side down, on the sheet.
7. Position a rack in the middle of the oven and preheat to 400F.
8. Put the chicken in the oven.
9. After about 15 minutes, you will hear gentle sizzling.
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.
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).
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.
13. Serve the chicken hot, warm, or at room temperature.

garlic, sugar, salt, black pepper, soy sauce, neutral oil, chicken

Taken from www.epicurious.com/recipes/food/views/garlicky-oven-roasted-chicken-382960 (may not work)