Place the chicken in a bowl. Add all the sauce ingredients and toss it all about to blend and coat the chicken. Cover and refrigerate for a couple hours, or overnight.

When ready to roast, preheat oven to 375F. Spread the chicken pieces onto a rimmed baking sheet or in a large, shallow dish.

Bake for an hour or so, turning occasionally and brushing with leftover marinade (making sure that you do this for the last time at least 15 minutes before the chicken comes out of the oven, to give it a chance to cook) until the juices run clear.