Combine the first seven ingredients in a bowl large enough to hold the chicken. Set in the chicken and turn to coat all over with the mixture. Cover and marinate in the fridge 4 hours, or overnight, turning the chicken occasionally.
Preheat oven to 350 degrees F. Place the chicken in a roasting pan and spoon over the marinade; season with salt and pepper. Roast the chicken, basting with pan juices every 15 minutes or so, for 90 minutes, or until chicken’s temperature in the deepest part of the thigh registers 170 degrees F on a meat thermometer. Rest chicken 10 minutes before carving.