After spatchcocking your chicken, combine all ingredients in a large dish or freezer bag and marinate for 6-10 hours.
Preheat the oven to 425 degrees F.
Place the chicken with the skin facing up in a large roasting pan.
Roast 30-40 minutes, basting with the marinade every 10 minutes and turning once halfway through, until the skin is browned and crispy and the chicken is cooked through.