If you are talking whole chicken or spatchcocked chicken, I prefer to apply a seasoning slurry of oil, rub and fresh herbs under the skin of the breast. Then a nice coating on the outside as well. If you have small hands or a handy child, you can work the skin loose over most of the breast and thghs, slurry and roast at high heat.
me: I don't drink anymore
Yelonutz: me either, but, then again, I don't drink any less