The key here is to roast the chicken at a very low temperature on a roasting rack, letting air circulate all around the bird. Rub salt, pepper, garlic and oregano under the skin and baste every 10-15 minutes with a mixture of soy sauce, honey and garlic. Once the bones pull away from the meat with ease, turn up the heat, baste and watch it turn crispy and brown. A small chicken like this can take over 1 hour and a half but it’s worth it. Let the meat rest with a loose tin foil tent for at least 20 minutes before carving.
Side note: if you have time to brine your poultry for a few hours before roasting, do it. Impress your friends and family with a super juicy diner.