Preheat the oven to 425 degrees F.

Remove the chicken from the packaging as well as the innards. Run the chicken under water and rinse the outside as well as the cavity of the chicken.

Pat the chicken dry with a paper towel and lay on a clean surface.

Add vegetables, herbs and citrus to the inside of the chicken. (I use celery, onion and lemon wedges) This helps add flavor and keeps the chicken moist. I used celery, onion and lemon wedges. However, you can use whatever you have on hand.

Combine the butter, freshly minced garlic, tomato paste and spices to make a delicious seasoned butter mixture. Carefully press the butter mixture under the chicken skin. This is a little tricky, so be gentle and take your time. This is key for perfect, juicy chicken that does not dry out as it cooks.

Rub the entire outside of the chicken with extra virgin olive oil. Season generously with the spice rub.

Tie the legs and wings if desired and place the chicken breast side up in a cast iron skillet or roasting pan.

Bake the chicken 45 minutes at 425 degrees F. Reduce the heat to 400 and loosely tent foil over the chicken if it is browning faster than you would like. Bake an additional 20-30 minutes until the chicken reaches an internal temperature of 165 degrees F.