Remove all the innards from the chicken. Reserve in a freezer bag to use in chicken broth later.
Combine all the marinade ingredients together in a bowl to make a paste.
Slather the paste all over the chicken, cover and let sit in the fridge overnight (uncovered). Reserve 3 tablespoons of the marinade in the fridge for use on the potatoes.
Remove the chicken from the fridge and let it come to room temperature (about 30 minutes). Preheat the oven to 450 degrees.
Place the potatoes in a bowl with the reserved marinade and mix to coat and put them in the bottom of a roasting pan.
Place the chicken on a roasting rack in the pan and cover loosely with foil.
Place in the oven and turn the temperature down to 400 degrees. Roast for 60-90 minutes total.
Remove the foil half way through the cook time and continue to roast until the skin is browned and crisped, and the internal temperature is 160 degrees. Remove from oven and let rest for 15 minutes.
I highly recommend letting the chicken marinade overnight for maximum flavor and juiciness;
Chicken should be served at an internal temperature of 165F. Remove it from the oven once it hits 160 degrees, and the internal temperature will rise to 165 degrees while it rests.
A rule of thumb for cooking a whole chicken is to roast it 15 minutes per pound. So if you have a 4 pound chicken, you would roast it for 60 minutes. Note this is just a rule of thumb. Be sure your chicken reaches the temperature above before serving.
To freeze the chicken - Once you cook and cool your chicken, remove it from the bones and place it in an airtight freezer safe container or bag. Store it in the freezer for up to 3 months. To reheat, thaw the chicken overnight in the fridge. Heat in a 400 degree oven for 10-15 minutes, until warmed throughout.
Chicken can be stored in the fridge for up to 3 days, or frozen in accordance with the instructions above. To reheat, heat in a 400 degree oven for 10-15 minutes, until warmed throughout.