Season the chicken to taste with sea salt, freshly ground black pepper, and 1 tsp. of ground five spice.
1 tsp. ground five spice, Sea salt and freshly ground black pepper, 1 whole chicken
In a bowl, combine the coconut aminos, apple juice, onion, garlic, honey, and ginger.
½ cup coconut aminos, ¼ cup apple juice, 1 green onion, 1 tbsp. fresh garlic, 4 tbsp. raw honey or maple syrup, 5 to 6 tsp. fresh ginger
Place the chicken in a marinating bag and pour the sauce over the chicken.
Place the chicken in the refrigerator and marinate for 4 to 12 hours, turning or basting the chicken every few hours.
Preheat your oven to 400 F.
Remove the chicken from the bag and empty the remaining marinade into a saucepan.
Place the chicken in a roasting pan and roast in the oven for 45 to 50 minutes.
Bring the remaining marinade to a light boil and simmer for 8 to 10 minutes.
Pour the marinade all over the chicken and roast in the oven for another 45 to 50 minutes, basting with the sauce every 15 minutes.
Let the chicken rest for 5 to 10 minutes before serving.