• mix all the ingredients
• Put the chicken into a heavy food storage and add the marinade
• Let the excess air out of the bag and seal it up. Move everything around to evenly coat the chicken.
• Place the bagged chicken into a large bowl or pan with the breast down and store in the refridgerator for up to 4 days. If storing longer than a day, flip the bird over to be sure every part of it gets time sitting i the marinade.

To bake:

• Preheat oven to 400F
• Remove bird from marinade and drain any extra marinade
• Place bird in a roasting pan or in a pan with a rack
• Add 1-2 cups of water to the bottom of the pan. You want to keep the delicious juices from burning to the bottom of the pan. Adding a little water helps make good broth and gravy.
• Place in the oven for 10 to 15 minutes or until the skin looks dry but NOT burnt.
• Turn the temperature down to 325F and continue to cook for 20 minutes per pound or until a meat thermometer reads 165 degrees F
• Remove from the oven and allow to rest for 15 minutes.