In a large Ziploc bag combine the soy sauce, Swerve, sugar-free maple syrup, ginger slices, and remaining five spice powder.

Remove any giblets from inside of the chicken. Sprinkle half a teaspoon of the five spice powder into the inside.

Place the chicken inside the bag and turn to full coat. Marinade overnight, turning occasionally

When it's time to bake preheat your oven to 350°F. Roll up 3-4 foil balls, or use a roasting rack to place the chicken over a baking sheet. You want to have some air flow under the chicken.

Tuck the wings under the chicken, then cut holes near the bottom of the chicken to secure the legs.

Roast with whatever vegetables you plan on serving for 20 minutes.

After 20 minutes baste the chicken with some of the grease that has collected below the chicken. If there's not enough to use then feel free to add a little oil.

Cook for two more 20 minute intervals, and baste, until the chicken has cooked for 1 hour. While you are doing this place the rest of the marinade in a small pot on the stove. Cook it down a bit so that it thickens up. Be sure to whisk often, it burns easily.

After the chicken has cooked for an hour then start basting it every 10 minutes, for an additional half hour. Use the thickened marinade to baste during this last half hour. Use a thermometer to check that the chicken has reached 165°F.