Prep: 1. Preheat oven to 400 and lightly grease a baking/roasting pan. 2. Remove gizzards from chicken if necessary. Make: 1. Combine all spices and herbs in small bowl. 2. Gently rub mixture under the skin of the entire chicken. This is easiest starting from the neck end of the chicken, be careful not to tear the skin but don't worry if it does. 3. If desired, rub the outside of the skin with olive oil for a crispier, browner skin. 4. Place the chicken in the baking pan, leg side down, and bake for 15 minutes, plus 20 minutes per pound of chicken (1 hour and 15 minutes for a 3 pound chicken). Chicken is done when juices run clear and a meat thermometer placed in the thigh joint reads 165.
We love to make this into a one-pot meal by tossing any veggies or potatoes we want as a side with a little olive oil and then placing them in the baking pan under the chicken. Not only does it save on dishes but allows air to circulate around the chicken so it cooks more evenly.