Variety

This is my all purpose spice mix recipe.  It's not terribly original, lots of cooks make something similar to this and I have even found a semi-famous Rub that only varies by one ingredient from my own. 

     3/4 c  Paprika (or California Red Chili Powder)
     1/4 c  Ground Black Pepper
     1/4 c  Salt
     1/4 c  Sugar
       2 T  Garlic powder
       2 T  Onion powder
     1/2 c  Ground black pepper
 
   Mix the spices thoroughly in a bowl. Store covered in a cool, dark
   pantry.

I use the California Red Chili Powder, a Paprika made locally, that I know is fresh and has a good amount of flavor.  Lots of the spices you buy in the grocery store are of questionable age (and therefore intensity).  This probably makes more than any one person will use in a year, so share it with a friend

Part two.  Make the mix with only half the salt.  And use this for brined meats.

Okay, here's how to make a chicken that will rock your world.

Day One: In your largest bowl, make a brine of 1/2 gallon water + 1/2 cup regular salt + 1/4 cup sugar.  Submerge the whole chicken.  Put the bowl into the fridge for 2 hours.  After two hours, drain the water off and put the chicken into a collander, put the collander back into the now empty bowl.  Do not cover.  Put in the fridge until tomorrow.  Cut up 6 medium red potatoes into quarters, leave in plain water over night

Day Two:  Find your thermometer.  Turn the oven on to 400'.  Tie up the Chicken.  Not "trussing" the chicken or doing some sort of weird S&M sailor knots.  Just cut a two foot piece of string and put it under the chicken and tie it at the top securing the wings to the breasts.  Work the two legs to spread out a bit.  The legs take longer to cook so they are open whereas the breasts cook fast so the wings make it take a little longer.  Liberally sprinkle the spice rub (with half the salt) all over the chicken.  Put the Chicken, legs and breasts up and put in the oven

At 30 minutes, brush the chicken fat in the pan onto the bird.  Drain the potatoes and put into the pan, toss with the fat.

At 45 minutes stick the thermometer into the the thickest part of the breast near the wing, all the way 'til you hit the breast bone.  When you get a temp of 160' (about the 1 hour mark), pull the Chicken out, test the potatoes, then let everything sit for 10-14 minutes before carving.  If the Chicken is done and the spuds aren't, move the bird to a plate and put the potatoes back in for another 5 - 10 minutes.

And there you have it.

Go in Peace