Whole roasted chicken, done the way a good rotisserie bird should be: bronzed, crackling skin over juicy meat, with a smoky-spiced rub of paprika, garlic powder, onion powder, thyme, oregano, and a touch of cayenne pressed into every inch of the exterior. Butter worked under the skin keeps the breast moist while it roasts, and a cavity full of lemon, smashed garlic, and fresh thyme perfumes the meat from the inside out as it cooks. High-heat roasting on a wire rack is what gets that deep golden, shatter-crisp skin without any fuss — no rotisserie spit required. Once it rests and you carve into it, you get tender, well-seasoned meat all the way through, thigh to breast. It's an easy, satisfying centerpiece for a weeknight dinner or a Sunday spread, and it holds up beautifully as leftovers for salads, soups, or sandwiches the next day. This one's a solid pick for a gluten free table, no special planning required beyond what's already in the ingredient list.
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Position an oven rack in the lower-middle position and preheat the oven to 425°F (220°C). Set a wire rack inside a roasting pan or large oven-safe skillet.
In a small bowl, combine the kosher salt, smoked paprika, garlic powder, onion powder, dried thyme, dried oregano, black pepper, and cayenne pepper. Stir until evenly mixed.
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