In a large Ziploc bag combine the soy sauce, sweetener, ginger slices, and 1/2 of the five-spice powder.

Remove any giblets from inside of the chicken. Sprinkle the remaining half of the five-spice powder into the cavity.

Place the chicken inside the marinade bag, seal, and turn to fully coat. Marinate several hours, turning occasionally, or overnight.

When it's time to bake, preheat oven to 350F. 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. Reserve remaining marinade.

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, feel free to add a little oil.

Cook for 40 more minutes, continuing to baste at 20 minute intervals, until the chicken has cooked for 1 hour and has been basted 3 times. While the chicken bakes, place the rest of the marinade in a small pot on the stove. Cook it down some, so that it thickens up. Be sure to whisk often as it can easily burn.

After the chicken has cooked for an hour, baste with the thickened marinade and continue to baste every 10 minutes for an additional 30 minutes. Total baking time is 1 1/2 hours. At the end of baking time, be sure to check that the chicken has reached 165F. Cut chicken into serving pieces and serve.