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1
Place all of the ingredients except the chicken in a food processor fitted with a blade attachment.
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2
Process until almost completely smooth, about 10 seconds.
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3
Pour the marinade into a large resealable bag.
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4
Place the chicken in the bag, squeeze out the excess air, seal the bag, and massage the marinade all over the chicken until its well coated.
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5
Place in the refrigerator in a baking dish and marinate at least 8 hours and up to 24 hours, turning the chicken at least once if possible.
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6
Heat the oven to 400 degrees F and arrange a rack in the middle.
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7
Remove the chicken from the refrigerator and let it sit at room temperature while the oven heats.
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8
Line a rimmed baking sheet with aluminum foil.
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9
Remove the chicken from the marinade, letting the excess drip off the exterior and out of the cavity; discard the marinade.
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10
Place the chicken on the baking sheet.
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11
Roast until the juices run clear and an instant-read thermometer inserted into the inner thigh (but not touching the bone) registers 165 degrees F, about 1 hour.
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12
(If the skin starts to get too brown before the meat is done, loosely cover with aluminum foil.)
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13
Transfer the chicken to a cutting board and let it rest about 15 to 20 minutes before carving.
