Nothing compares to a whole roasted chicken. They are so much cheaper, and cooking it whole keeps all the juices locked in. The general procedure is to spatch**** (cut out the backbone with kitchen shears and flatten) the chicken, rub down with seasoning, cook with skin on (400 degrees, ~16 min/lb), then take the skin off while you eat (while sometimes sneaking the crispiest pieces).
Rub possibilities are endless, but here is one of my favorites:
Throw all of this in a mortar and pestle and smash the crap out of it. If you don't have one BUY ONE, or just run your knife through all the fresh stuff and mix it in a bowl with everything else.
Couple garlic cloves
your favorite spicy pepper (mines serrano)
extra virgin olive oil
The final consistency should be like a loose paste, get in there and rub under that skin too! It may seem complicated, but I swear it's the easiest thing in the world and nothing impresses like serving a whole roasted bird.
"Come on, Shake off the covers of this sloth," the master said,"for sitting softly cushioned, or tucked in bed, is no way to win fame; and without it man must waste his life away, leaving traces of what he was on earth as smoke in the wind and foam upon the water. Stand up! Dominate this weariness of yours with the strength of soul that wins in every battle if it does not sink beneath the body's weight"
~Dante Alighieri, The Inferno