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PdfPat the whole chicken completely dry with paper towels. Dry skin is the secret to crispy skin.
Rub the outside and cavity all over with the oil or melted butter, then coat generously with your spice mix.
Preheat your oven to 200°C (180°C fan-forced). Place the chicken on a rack in a roasting pan and roast for about 70 to 80 minutes.
Use a meat thermometer in the thickest part of the thigh/breast to ensure it reaches an internal temperature of at least 75°C.
Let the chicken rest for 10 to 15 minutes before carving to keep the meat juicy and tender.