Combine the first 9 ingredients in a large bowl. Remove the trussing string from the chicken and un-tuck the wings. Add the chicken to the bowl and turn to thoroughly coat with the marinade. Marinate the chicken in the fridge overnight, turning occasionally.
Preheat the oven to 425 degrees F. Place the chicken in a roasting pan, brush with its marinade and season with salt. Tie the legs and tuck the wings back under the body. Roast for 10 minutes. Reduce the temperature to 350 degrees F and roast the chicken 90 minutes more, or until the temperature in the deepest part of the thigh registers 170 degrees F on an instant read meat thermometer. Rest the chicken 10 minutes before carving.
Recipe Options: In the summer, when you want to take the cooking outdoors, make Mediterranean-style barbecue chicken. To do so, use kitchen shears or a knife to cut along either side of the chicken's backbone and remove it. Place the chicken on a work surface, skin side down, and press it flat. Marinate it as described in the recipe. Heat your barbeque to medium-high. Place the chicken, bone-side down, on the barbecue. Cook 3 to 4 minutes, and then turn it over. Cook the skin-side until the chicken achieves a nice sear, but is not overly dark. At that point, turn the chicken skin-side up again and move it to one side of the barbeque. Brush with any remaining marinade in the bowl. Turn the heat off underneath the chicken; leave the other side set to medium-high. Cover and barbecue the chicken until cooked through, about 35 minutes. When cooked, the temperature should register 170 degrees F on an instant read meat thermometer inserted deep into the thigh.