Step 1

In a small bowl, combine the salt, garlic powder, paprika, and ground black pepper. Set aside.

Step 2

Remove the chicken from the packaging and pat it dry with paper towels. Remove the giblets from the chicken's cavity, if present.

Step 3

Tuck the wings behind the chicken and truss the chicken by placing the bird breast-side up on a cutting board. Place a long piece of string underneath the legs, pulling it so it's equal length on each side. Form a loose figure 8 around the legs and pull the string tight to squeeze the legs together. Loop the string back to the top of the ankles and crisscross the string near the chicken's cavity. Pull the string up towards the wings, hooking it on either side of the breast. Flip the chicken over and tie the string around the back, near the wings.

Step 4

Rub the spice mixture all over the trussed chicken, inside and out, until it's well coated. If you're having trouble getting the spices to stick to the skin, rub a small amount of olive oil over the skin. Be sure to use all the spice mixture.

Step 5

Place the chicken on the rack of a roasting pan or an oven-safe wire rack placed inside a baking sheet. Let the bird sit at room temperature for 30 minutes to let the skin dry out. Alternatively, you can place it in the refrigerator and let it sit, uncovered, for up to 12 hours. If you're marinating the chicken in the refrigerator, bring it up to room temperature for 30 minutes while the oven preheats.

Step 6

When you're ready to cook, preheat the oven to 325 degrees Fahrenheit.

Step 7

Cook the chicken for 2 to 2-1/2 hours, until the thickest part of the breast reads 165 degrees and the thigh registers 175 degrees.

Step 8

Remove the chicken from the oven and tent it with a piece of aluminum foil. Let the chicken rest for at least 15 minutes before carving it.