One 3-1/2 pound free range chicken, washed and patted dry 1-1/2 Tablespoon gf brown sugar 1-1/2 Tablespoon kosher salt 1 teaspoon cumin 1 teaspoon dried oregano 1 teaspoon dried sage 1 teaspoon dry mustard 1/2 teaspoon dry thyme 1/2 teaspoon coriander
Prepare the day before serving: Loosen skin from breast and legs by inserting your fingers, gently pushing between skin and meat. Lift wing tips up and under back and tuck under chicken. Place chicken on a baking dish large enough to hold chicken without crowding.
In a small bowl, combine brown sugar and remaining ingredients. Rub seasoning mixture over and under skin. Cover chicken with plastic wrap and refrigerate overnight.
To cook: Preheat oven to 425°F. Spray chicken on all sides with olive oil.
Place chicken upside-down (breast down) on a lightly greased roasting rack. Roast upside down for 30 minutes. Reduce oven temperature to 350°F. Turn chicken over so breast is now facing up. Continue to roast for 45 minutes to 1 hour or until internal temperature of thigh is 180°F.
Remove from grill and cover chicken loosely with foil; let rest for 10 minutes, then carve and serve.