• Preheat the oven to 350 degrees.
• Pat the chicken dry without rinsing with water. Trim any excess fat or stuff tucked under the chicken by the packer to increase the weight.
• Place the chicken in a heavy bottomed pot like a Dutch oven or a ceramic oven-safe baking dish.
• Finely mince the garlic and break off a small knob of ginger. No need to peel, just slice it in half to increase the surface area.
• In a small pot add the brown sugar, ginger, pepper, vinegar.
• Add the Worcestershire sauce and soy sauce to the pan and stir to combine. Heat the sauce over low heat on the stovetop until it is bubbly and begins to thicken. Let the sauce cool for 10 minutes.
• Pour half the sauce over the skin side up chicken in pan. Brush to make sure the tops of the chicken pieces are coated with sauce.
• Add green onion pieces if desired. Bake in 350 degree oven uncovered.
• Once or twice during the baking time brush the pan drippings over the chicken. Do not baste during the last 15 minutes of cooking or you risk messing up the crispy skin.
• Remove the cooked chicken from the oven.
• Pour off the juices from the bottom of the pan. I use a turkey baster to suction off the rich sauce at the bottom, discarding the fat on the top.

Making a thicker sauce to serve with the chicken at the table.

• Mix the cornstarch with the water in a small dish. Make sure you get all the lumps out.
• Place the reserved sauce (not the pan drippings) in the small pot onto the stovetop over medium heat. Slowly drizzle in the cornstarch mixer, stopping and cooking a few seconds to check for thickness, then pouring in a little more. You do not want a thick sauce. You want it to pour off the spoon like pancake syrup.
• Serve the roasted chicken over white rice. Pour some of the reserved pan drippings over the rice to add extra flavor.
• Serve the thickened sauce at the table for slathering on your chicken.