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.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."