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1
Toss the minced garlic with the kosher salt and set aside.
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2
Wash the chicken pieces and pat dry with paper towels. Press down on each piece with the palm of your hand to flatten slightly. The rib cartilage will pop away or break in half. If it doesn't, use kitchen shears to remove it, there is not much meat on that part of the chicken anyway. Coat each chicken piece roughly with the garlic mixture and place in a large ziplock bag.
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3
Combine all of the remaining ingredients in a medium bowl and whisk vigorously to emulsify. Pour over the chicken in the bag, rotating the bag to coat the chicken evenly with the marinade. Refrigerate for 6-24 hours.
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4
One half hour before baking, remove the chicken from the refrigerator to take off the chill. Pour the chicken and the marinade into a 10 x 14 baking dish, placing the chicken pieces in a single layer and skin side up.
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5
Preheat the oven to 400 F.
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6
Place the chicken in the oven to roast. After 30 minutes, baste every 10 minutes with the marinade, and bake for a total of about 50 minutes to 1 hour. As it cooks, the marinade will bubble and reduce. The chicken is done when it turns deep brown and the pan juices have reduced and thickened. The sides of the pan will be very dark brown and look almost burned.
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7
Remove the pan from the oven; transfer the chicken pieces to a serving platter and tent with foil. With a large spoon, spoon off as much fat as possible from the sauce and discard. If sauce seems dry, add a small amount of water to the pan, then use a wooden spoon to scrape the baked-on pan drippings from the sides and corners of the pan to form a slightly thickened, deeply colored, rich-looking sauce. Pour this beautiful sauce over the chicken and serve immediately
