Place the first 8 ingredients in a medium bowl and whisk to combine. Add the chicken and turn to coat. Marinate the chicken 4 hours or overnight, turning and brushing with marinade occasionally. Preheat the oven to 350°F. Line a shallow-sided baking dish or roasting pan with parchment paper. Set in the chicken, breast side up. Tuck the wings of the chicken under its body; tie the legs together. Brush the chicken with the marinade in the bowl. Roast the chicken, basting with the marinade in the pan every 20 minutes, for 90 minutes, or until the chicken's temperature in the centre of the thigh registers 185°F on an instant read meat thermometer. Set the chicken on a plate, tent with foil and rest 10 minutes before carving.