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.