Great Vietnamese Chicken Recipe - Ga Ro-Ti (Roasted)

This is a wonderful recipe from Andrea Nguyen's "Into the Vietnamese Kitchen" which I've adapted, slightly. Try this with sticky rice and cucumber salad.

4 lbs chicken (dark meat will be a bit more flavorful than breasts)

Marinade:

4 cloves garlic, finely minced - or chopped in mini-processor
1 1/2 t sugar
1/4 t salt
3/4 t pepper
l T soy sauce
2 1/2 T canola oil
Red pepper flake

Combine all marinade ingredients in bowl large enough to accomodate chicken and stir well.
Add chicken and allow marinade to get into flesh by getting your fingers between the chicken and skin. Cover and marinade for a minimum of 2 hours in fridge. Turn periodically.

Remove chicken from fridge 30 minutes before cooking. Heat oven to 400 F. Line a baking sheet with foil and place chicken on top.

Put chicken into oven. After 15 minutes or so, you should start to hear the chicken hiss a bit. Turn pieces over using tongs and continue to roast until the skin is crispy. Juices will run clear when chicken is done - usually 40-60 minutes, depending on your oven.