1In a blender or food processor, combine all ingredients, except chicken, and blend to a paste.
2Rinse Chicken and pat dry with paper towel. Place on a plate and spread one third of the paste on the inside of the chicken. Spread remaining paste on outside of chicken and cover with plastic wrap. Refrigerate for 1 to 2 hours.
3Soak 3-quart clay cooker (top and bottom) in water for 15 minutes.
4Place chicken in soaked clay cooker and cover with lid. Place in a COLD oven. Set temperature to 450F and cook for 1 hour and 25 minutes.
5Remove chicken from cooker and let rest on platter for 10 minutes before carving.
6Meanwhile, pour the pan juices from the cooker into a small bowl and let sit until ready to serve. Just before serving, skim off any fat that has risen to the surface. Carve chicken and serve with the pan juices.