1-In a bowl, mix 2 teaspoons paprika, 1 1/2 teaspoons thyme, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, and 1/2 teaspoon black pepper.

2-Remove giblets from the chicken and optionally truss the chicken for even cooking.

3-For rotisserie cooking: Skewer the trussed chicken, rub the spice mixture all over the outside without olive oil, cook in a rotisserie oven for about one hour, and let the chicken rest for 10 minutes before carving.

4-For oven cooking: Preheat oven to 425°F (218°C) and position the rack to the lowest setting; place trussed chicken in a roasting pan or cast iron skillet, brush with 2 tablespoons of olive oil, rub the spice mixture evenly over it, bake uncovered for 70 to 80 minutes or until internal temperature reaches 165°F (74°C), baste every 15 to 20 minutes, and let rest for 10 minutes before carving.

5-To keep warm, place the cooked chicken in a crock pot on the lowest setting for up to 8 hours.