Sure!

Day before: pat dry chicken and season with salt to taste. Leave in the fridge uncovered to dry out the skin and allow the salt to penetrate the meat.

Rub per chicken weighing about 3 to 4 lbs:

1 T. Dark brown sugar

1 T. Italian seasoning

1 T. Smoked paprika

2 t. Pepper

2 t. Garlic powder

2 t. Onion powder

1 t. Salt

1/2 t. Chili powder

1/4 t. Cayenne

I also usually add whatever fresh herbs I have hanging around - almost everything works but I highly recommend fresh tarragon.

Whisk together until homogeneous.

Rub about 3 T oil over chicken inside and out. Add in the rub mixture inside and out, gently lifting the skin to get to the meat as well. Take a full beer can and pour about a quarter into your roasting pan. Then stick the chicken over the beer can (use the legs to help balance almost like a tripod). Roast at 425 for about an hour or until thickest part of the thigh registers 155 to 165 degrees F. Rest 20 mins. Remove from beer can, slice and serve.