That sounds good Cheshire. Will give that a go.
Here is a basic chicken spice rub
1/2 tablespoon sea salt (1/2 the quantity if using table salt)
1 tsp freshly ground black pepper
2 tsps sweet or smoked paprika
1 tsp garlic powder
1tsp ground corialder
1/2 tsp ground cummin
1/4 tspcayenne or chilli
Mix the ingredients, rub thickly over the chicken and if possible push some under the skin next to the breast meat and inside the chicken.
Leave to marinate overnight.
This acts like a dry brine which takes the seasoning right through the meat. You should leave this on the chicken for at least 4 hours not less or the salt will pull all the moisture from the meat. After 4 hours the science of the thing pulls the moisture back into the meat with the flavourings.
This is how a wet brine works too. I have been trying wet brines out for a couple of weeks now and the moistness and the flavour of the chicken is greatly enhanced.
A basic brine to start with, to which you can add herbs, spices a liquid smoke is
2 pints water
1/2 a cup of table salt or 1 cup of sea salt
6-8 cloves garlic skin on and crushed
3 bay leaves crushed
1 tablespoon of crushed black pepper
this recipe has 1/4 cup brown sugar in too but I leave it out as I don't like the idea of sweet meat!
Again leave at least 4 hours or better still over night.
I add chopped fresh herbs if I want a Sunday dinner type of flavour,
or herbs and liquid smoke and then use the chicken rub above minus the salt if I want a BBQ type flavour,
or for an oriental flavour I use some cinnamon sticks and crushed star anise.
I know it sound a faff with the marinating but if you can be bothered it really lifts the the flavour of the chicken.
A Canadian friend put me onto the idea of brining meat for improved moistness and flavour.