Preheat oven to 450°F.
Remove giblets and neck from chicken; refrigerate for use another clay.
Rinse chicken with cold running water and drain well; pat dry with paper towels.
In small bowl, stir plum jam with 1/2 teaspoon five spice powder and 1/4 teaspoon salt.
In another small bowl, stir margarine or butter with pepper, remaining 14 teaspoon five spice powder, and remaining 1/4 teaspoon salt until blended.
With fingertips, gently separate skin from meat on breast and thighs.
Rub margarine mixture on meat under skin.
With breast side up, lift wings up toward neck, then fold wing tips under back of chicken so wings stay in place.
With string, tie legs together.
Place chicken, breast side up, on rack in small roasting pan (about 14" by 10").
Roast chicken about 1 hour, brushing occasionally with plum jam mixture during last 10 minutes.
Chicken is done when temperature on meat thermometer reaches 175° to 180°F. and juices run clear when thickest part of thigh is pierced with tip of knife.
Place chicken on warm platter; let stand 10 minutes to set juices for easier carving.