The spice mixture for this chicken is so versatile, I make a big batch and keep it in my pantry all the time and use it for roasting red skinned potatoes and making pan-seared salmon too. I've considered bottling it and selling it, but today, I'm feeling generous, so here it is :)
(You can easily multiply the spice ingredients to keep the mix on hand in your pantry.) —riv
Clean chicken and arrange breast side up in a roasting pan.
Combine rest of ingredients and spread evenly over chicken, enough to coat (not necessarily the entire mixture, just to coat the skin).
Cover pan tightly and bake in oven at 350 degrees for 1 1/2 to 2 hours, until desired doneness. (We like ours falling off the bones, so I often leave it in for 2+ hours.) This recipe does not produce a crispy skin, but you can uncover the pan and baste the chicken for the final 20 minutes or so to crisp it up.
For roasted potatoes: wash and cut small red skinned potatoes in half lengthwise. Toss with spice mix and olive or vegetable oil; arrange on baking sheet and roast at 400 degrees for 45-60 minutes, until tender.
For pan seared salmon: Heavily coat skinless salmon fillets in spice mix. Gently put fillets in nonstick pan, set over medium-high heat, with small amount of olive oil. Sear each side until crisp and cooked through; about 3-5 minutes on the first side (depending on thickness of fillet) and 1-2 minutes on second side.