Cut chicken into 4 equal portions. Rinse and pat-dry with paper kitchen towels. Rub combined marinade (A) on the meat side of the chicken pieces. On the skin side of the chicken rub with marinade (B).
Arrange marinated chicken in a plastic container and refrigerate for several hours or preferably overnight.
Place chicken with breast side up on a roasting rack. Roast chicken in preheated oven at 180°C for 45-50 minutes. Turn over halfway through the cooking time and baste chicken with pan drippings or extra virgin olive oil.
Test chicken with a wooden skewer inserted in the thickest part of the flesh. The chicken is done if there is a clear liquid oozing out. For an even golden brown skin give the chicken an extra 5-10 minutes.