Add everything but the chicken to a blender and blend until completely smooth.
Place the chicken inside of a large (gallon-sized) zip lock bag. Pour in the marinade, seal the bag, and slosh it around to be sure the full chicken is coated. Refrigerate 3 to 24 hours. If possible, slosh the marinade around a few times during the marination process.
Preheat the oven to 375 degrees F.
Place the chicken (and all of the juices) on a roasting pan (or baking sheet or casserole dish). Note: it's best if you can allow the chicken to sit at room temperature for 10 minutes prior to roasting to ensure it roasts evenly.
Place the chicken on the center rack of the preheated oven and roast 1 hour to 1.5 hours (depending on size of chicken), or until the internal temperature of the chicken reaches 165 degrees F. A 2.5 to 3 pound chicken should take just over an hour.
Remove the chicken from the oven and allow it to rest 10 minutes to allow the juices to distribute throughout the bird. This will ensure the chicken has the best texture and will make it easier to cut as well. Dismember the chicken and serve alongside roasted vegetables.