Dry your bird first of all. Then rub with a bit of oil, olive or canola works well. Then, rub the herb mix all over the bird. Roast or bbq the bird as usual.
1 ½ teaspoons sea salt
1 teaspoon dried basil
1 teaspoon crushed dried rosemary
½ teaspoon garlic powder
½ teaspoon dry mustard powder
½ teaspoon paprika
½ teaspoon ground black pepper
½ teaspoon ground dried thyme
¼ teaspoon celery seed
¼ teaspoon dried parsley
⅛ teaspoon ground cumin
⅛ teaspoon cayenne pepper
⅛ teaspoon chicken bouillon granules
borrowed from: https://www.allrecipes.com/recipe/174452/chicken-seasoning-blend/