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Turn on the oven to 425 degrees.
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Remove the packaging and the Place chicken breast side down and take sharp kitchen scissors or a knife and cut out the backbone (save for another use like making stock). Trim any excess skin hanging underneath the chicken and throw away.
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Flip over the chicken and press down on the breast bone to make the chicken flat. Twist and tuck under the wings. Put it in a snug oven safe pan (around 12") or casserole.
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Whisk together the soy sauce, marmalade, vinegar, garlic and ginger. Pour over the chicken making sure every bit of the skin is coated.
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Grind fresh pepper all over the chicken and put in the oven, basting every ten minutes or so with the marinade at the bottom of the pan.
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Cook for about 50 minutes or until a meat thermometer inserted in the thickest part of the breast reads 165 degrees and the skin is dark and golden.