Remove the vertebra, by cutting along either side, so the chicken can be laid as flat as possible. Pat dry.
In a Ziploc bag, combine the rest of the ingredients and mix well. Put the chicken in the bag, and squeeze out as much air as possible before you seal it. Make sure the chicken is well coated with the spice mixture. Let marinate in the refrigerator until ready to cook (at least 1/2 hour).
Pre-heat the oven to 220 degrees. Pour about an inch of water into the roasting pan. Sprinkle a few dashes of liquid smoke into the water. Lightly oil the roasting rack. When the oven reaches 220 degrees, put the chicken (skin side up), laid out as flat as possible, on the roasting rack. Cook for about 3 hours, or until done.
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