Chinese 5 spice roast chicken

1 whole chicken
I tsp Chinese 5 spice powder
1/4 cup veg oil
1/4 cup soy sauce

1. Butterfly the chicken by cutting down the spine with kitchen scissors and push on the breastbone to flatten out the chicken (can roast as whole chicken but will take longer i.e. 30min for every 500g)
2. Mix the rest of the ingredients together and rub the mixture well on to whole flatten chicken (tuck the wing tips under to prevent burning). Leave to marinate for 30min if there’s time else,
3. Place chicken on oven tray and roast in oven at 180 Celsius for 30 – 40 min (or until the juices run clear when the thickest part of the chicken is poked with a skewer).