In a blender or mini food processor, combine all ingredients except the chicken and blend until smooth.

Remove the giblets from the chicken and pat the outside dry with paper towels. Place the chicken in a bowl, breast side up, with the legs facing you. Gently loosen the skin over the breasts and legs using your fingers or the handle of a wooden spoon, being careful not to tear it.

Spoon two-thirds of the marinade under the skin, spreading it evenly. Use the remaining marinade to coat the outside of the chicken. Cover and refrigerate for at least 6 hours or overnight to allow the flavors to develop.

When ready to cook, adjust the oven rack to the lower-middle position and preheat the oven to 425°F. Line a roasting pan with foil for easy cleanup and spray a V-shaped rack (or regular roasting rack) with non-stick cooking spray. Place the chicken on the rack and tie the legs together with kitchen string.

Roast for 20 minutes until the skin turns golden brown, then reduce the oven temperature to 375°F. Continue roasting for about 1 hour and 10 minutes, or until the juices run clear when you cut between the leg and thigh. If the skin starts browning too quickly, cover loosely with foil.

Once cooked, tent the chicken with foil and let it rest for 20 minutes. Tilt the bird to release the juices into the pan before transferring it to a cutting board. Carve and serve with the green sauce.

In a blender or food processor, combine all ingredients except the olive oil and blend until smooth.

With the motor running, slowly drizzle in the olive oil until fully incorporated. The sauce may seem runny at first but will thicken as it sits.

Transfer the sauce to a bowl, cover, and refrigerate until ready to serve.