1. Make the marinade: Put all of the marinade ingredients into a small food processor and blend until everything is chopped fine and blended like a salad dressing.
2. Put the chicken in a wide glass dish (like a pie pan) pour the marinade over it. Turn it over so both sides get covered. I often make two chickens at a time, laying one on top of the other, marinated, with the insides facing each other. Reserve a little marinade to brush the chicken with as it cooks.

3. Cover with wax paper or a lid and put the chicken back in the fridge overnight or for at least an hour. Honestly, the marinade is so flavorful that I have had great results with little rest time. But if you have the option, longer is better.
4. Heat your oven to 450º F or 235º C.
5. Put your chicken skin-side-down on an oven rack (with a pan beneath to catch the drips) and roast for 25 minutes, or until the meat is turning a delicious golden-brown color.
5. Turn the chicken over. This is kind of tricky— you may need to employ the use of two pairs of tongs, or tongs and spatula. The trick is to move quickly. You’ll get better with practice, I promise. Once it’s skin-side-up, apply the reserved marinade, and continue roasting until the skin is getting crispy and brown– about 25 minutes. Since the chicken is flat, it cooks much more quickly, and somehow (magically?) retains lots of moisture.
Ooh, la la!
6. When your chicken is ready, take it tenderly out of the oven and let it rest for 10 minutes (you can cover it with tented foil if you don’t want to lose too much heat) so the juices don’t run out when you cut it up.