Pat the chicken dry and place it in a large bowl. In a small bowl, mix together the olive oil, soy sauce, honey, vinegar, salt, pepper, and garlic. Pour the marinade over the chicken and rub it all over. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight. Turn the chicken in the marinade occasionally. Remove the chicken from the refrigerator 45 minutes before cooking.

Preheat the oven to 375°F.

Place the chicken in a baking dish and pour the marinade over it. Add ½ cup water and cover the dish with a layer of parchment paper and aluminum foil. Bake for 30 minutes, then uncover, baste the chicken with the sauce, and return it to the oven uncovered. Baste 2–3 more times and continue roasting until the chicken is nicely dark and caramelized on top and the juices run clear, about 25–30 minutes. 

Allow the chicken to rest for 10 minutes before serving.