To make the spice rub, combine all ingredients except chicken in a small bowl.
Coat the entire chicken in the rub, then wrap in plastic wrap and refrigerate 8 hours or overnight.
About 3 hours before serving, preheat the oven to 375 degrees.
Unwrap the chicken, then place it on its back in a roasting pan. Bake about twenty minutes per pound, around 2 hours for a 6-pound bird, basting with its own juices every half hour or so.
When the thickest part of the breast has reached 165 degrees F, remove the chicken from the oven and allow to rest about 30 minutes before serving.