Preparation Combine the first 9 ingredients in a blender or mini food processor, and blend until smooth. Remove the giblets from the inside of the chicken, and pat the outside of the chicken dry with paper towels. In a bowl, place the chicken breast side up with the legs facing you. Using the handle of a wooden spoon or your fingers, loosen the skin from the flesh over the breasts and legs. Be careful not to tear the skin or push all the way through the chicken. You want the marinade to stay inside the bird. Spoon about 2/3 of the marinade evenly underneath the skin, and spread the remaining 1/3 evenly over the skin. Marinate the chicken in the refrigerator for at least 6 hours or overnight. Line a roasting pan with aluminum foil for easy clean-up. Adjust the oven rack to the lower-middle position, and preheat the oven to 425°F. Roast for 20 minutes, until the skin is golden. Turn the heat down to 375 degrees; continue to roast for about an hour and ten minutes more, or until the juices run clear. Tent the chicken with foil and let rest for about 20 minutes. Except for the olive oil, combine all of the remaining ingredients in a blender or food processor, and blend into a smooth sauce. With the motor running, open lid and slowly drizzle in olive oil. Transfer the sauce to a bowl, cover and refrigerate until ready to serve. It will thicken up as it sits.