In a small bowl, combine the dried spices for the dry rub.
Brush the chicken skin with oil or butter. Sprinkle with the dry rub and rub the mixture onto the chicken to adhere.
Pour 1 cup of water into the bottom of a roasting pan. Add a rack to the roasting pan. Place the whole chicken, breast side down on the rack on the roasting pan. If using, place an oven-safe digital thermometer into the thickest part of the chicken thigh.
Bake until the thermometer inserted into the thigh reads 160 degrees F. This will take about 2 ½ hours to 3 hours depending on how large your chicken is. If you do not have an oven-safe thermometer, use a digital read thermometer and check the temperature after 2 hours and 15 minutes and continue cooking until the chicken reaches 160-165 degrees F.
Remove the chicken from the oven, tent loosely with the foil, and let rest 10-20 minutes. This will allow the chicken to reach 165 degrees F and juices redistribute.
Serve the whole chicken as a roast chicken dinner or use the meat to shred, chop, or slice and use for any recipe that calls for cooked chicken.
No roasting pan? You can place seasoned chicken directly in a roasting pan (no rack needed). If this is the case, cook breast side up and do NOT add liquid to pan. Leftover chicken can be stored in the refrigerator for up to 3 days. Freeze leftover shredded or cubed meat for up to 3 months. Save the bones to make homemade chicken stock.