Mix marinade ingredients together in a large bowl. Rinse chicken and pat dry with paper towels. Put chicken in bowl with marinade and coat completely. Cover with plastic wrap and refrigerate 4-24 hours (preferably overnight).

Preheat oven to 425 degrees. Place chicken in roasting pan on a rack. Add a couple of cups of chicken broth (or even water) to the bottom of the pan. Bake at 425 degrees for 30 minutes or until nicely browned. Baste chicken with broth from pan. Reduce oven temperature to 350 degrees and tent chicken with foil. Continue baking for an additional hour or until chicken is done (juices run clear and thermometer inserted into the inner thigh registers 165 degrees). If your chicken comes with a pop-up timer trust it. Baste midway through cooking time.

Remove chicken from oven and allow to rest for at least 15 minutes before slicing, 30 minutes is preferable. Remember to reserve the carcass for making broth.