Spatchcock the chicken by removing the backbone.
Blend all the spices and herbs with the oil. Don’t add any water. Just use extra oil if needed. Add salt to taste. Take 3 tablespoons of the seasoning and set aside.
Sprinkle chicken with a bit of salt, then rub the blended seasoning into the skin of the chicken.
Season overnight in the fridge. When ready to cook, remove from the fridge and let it come to room temperature.
Preheat oven to 200 degrees Celsius. Place chicken on a wire rack placed in an oven tray. Oven cook until it starts to brown
Remove and drain the dripping oil into the reserved seasoning. Baste the chicken with some of the reserved seasonings.
Put chicken back into the oven and let it brown nicely on one side. Turn the chicken on the other side and repeat step 5.
When thoroughly cooked, remove and let the chicken rest with the breast side down.
Brush chicken with more fresh seasoning and serve.
