Five-Spice Roast Chicken

I quartered 2 small chickens ending up with 1700 grams of meat on the bone and 8 pieces. For the marinade I up it 50% but only used 1 tablespoon of salt (and glad I did - we are not big salt fans). I only had 2 small onions and quartered those and followed through putting the left over marinade in the bowl over the chicken pieces. Now comes my mistake thought the oven was at 175C (fan forced) but after 30 minutes discovered it was at 150C so cranked up to 175C and baked a further 30 minutes, the skin was not as crispy as I would have liked but I think that was my fault but would suggest to pull the skin back on the pieces and rub some of marinade under the skin so it permeates into the meat and pull the skin back - mine marinated for about 2 hours. I wanted to serve with stir fry rice but tonight was the DH's call on the sides and he chose mashed potato and steam vegetables (carrots, broccoli, cauliflower and chokoes) - overall a tasty dish. thank you Little Suzy Homemaker and made for New Kid on the Block.