1 (750-ml) bottle dry vermouth
1 cup fresh-squeezed lemon juice (6-8 lemons)
2 cups green onions, chopped
1 tablespoon chopped garlic
2 tablespoons salt
2 tablespoons ground black pepper
1 (4- to 5-pound whole Barham Family Farm chicken
Combine vermouth, lemon juice, onions, garlic, salt and black pepper in blender and process until well incorporated. Place the chicken in a zip-top plastic bag and pour the marinade over the chicken. Seal the bag and marinate in the refrigerator for as little as 2 hours and as long as two days.
(Before use, the marinade will keep in the refrigerator for up to 1 month.)
Preheat the oven to 350 degrees.
Remove chicken from the marinade and discard. Blot the chicken with a paper towel. Place chicken atop a rack in the roasting pan. Roast in the oven for 1 to 1/2 hours, or until a meat thermometer inserted into the thigh registers 165 degrees. Whole birds are notoriously difficult to judge doneness on, even for professional chicken staff. Be sure the bird is cooked through, cut the leg joint to be sure the juices run clear.
Allow chicken to rest for at least 15 minutes. Carve the bird and serve.