It's hot down South; so cooking outside is good for me and my A/C bill. This chicken was hands down the best I have ever cooked. Like everyone else, I spice according to my taste. I used a dry rub under the skin with 1 tsp sage, 1/2tsp each of garlic salt, black pepper, paprika. I also put rub on the outside dry, then (on the outside) I added about 3T butter (olive oil next time) to the rub for basting. Beautiful brown. Apple slice in the neck and inside the cavity with the can. Apples in the dripping pan with a splash of beer to get the liquid started. After that drippings do the work. Basted every 30 min. Cooked @ 300deg on indirect heat grill for 2 hours for 4# chicken. Kids almost ate the bones. Using bones to make broth for Chicken and dumplings. Mmmmmm.

No complaints on the spicing. But seriously, an animal died to give you this meal. Do not slather a prime cut with near-catsup. This would be great for a select cut.

Man! That was easy and TASTY! I used olive oil to make it a little healthier. Word to the wise: Be certain to heed the requirement on the thickness of the chicken. If it is too thick the crust will burn before the inner chicken is cooked.