I use this dry rub for my Pollo Al Vino Rosso. One component of a divine dish. But feel free to use it whenever you are roasting chicken.

Dry Rub for chicken

Time: Dry rub 6 to 24 hours

2 tablespoons (30 milliliters) coarse salt
2 tablespoons (30 milliliters) each: fresh rosemary and oregano, finely minced
1 tablespoon (15 milliliters) fresh thyme, finely minced
2 teaspoons (10 milliliters) each: sugar and fresh ground black pepper  

1. Place all ingredients in a small bowl and blend with your fingertips. Can be prepared a week in advance and stored in a sealed container.

2. Dry rub chicken 6 to 24 hours before serving.  Place chicken on a sheet pan and distribute dry rub evenly over both sides of the chicken. Use your fingers to massage the rub into the chicken. Place a double thickness of paper towel on top of chicken and refrigerate until cooking.