Combine all ingredients, except chicken, in a bowl large enough to hold the bird. Add the chicken and turn and brush to coat it with the curry paste mixture. Cover and refrigerate the chicken for 4 hours, or overnight, occasionally turning and brushing with the marinade.
Preheat the oven to 350°F. Place the marinated chicken in a shallow-sided roasting pan lined with parchment paper. Tie the chicken legs together. Brush the chicken with the marinade. Roast for 90 minutes, or until the temperature in the centre of a thigh, not touching the bone, registers 185°F on an instant-read meat thermometer. Occasionally baste the bird with the pan juices as it roasts. Set the chicken on a plate, tent with foil and let rest for 10 minutes. Carve and serve.
Recipe Options: Instead of marinating a whole chicken and roasting it, marinate four bone-in chicken breasts or four whole chicken legs, and roast them. Cooking time for either the breasts or the legs, at 350°F, will be about 45 to 50 minutes, or until the chicken reaches an internal temperature of 185°F on an instant read meat thermometer.