Mix all the marinade ingredients together in a large bowl and season with salt and pepper. Add the chicken, cover and leave to marinate for 30 minutes, or longer if you have time.
Preheat the oven to 220C/200C Fan/Gas 7. Line a large roasting tin with baking paper.
Transfer the chicken to the roasting tin. Pour over the marinade, brushing it all over the chicken. Roast for 30–40 minutes, or until golden brown and cooked through. Check that the chicken is cooked through by making sure the juices run clear with no trace of pink when the thickest part of the meat is pierced with a skewer.