You just can't beat this for a crispy-skinned whole chicken...finally bought a stainless steel vertical rack with a reservoir for liquids. Better than the can, won't fall over.
Rubbed with olive oil after washing and drying bird. Then made a paste of papricka, garlic power, onion powder, kosher salt, black pepper, thyme, whatever you like, and a bit of olive oil to make the paste. Rubbed chicken inside and out. Added chicken broth and herbs (oregano and thyme and rosemary) to reservoir and baked slowly at 300 for 2 1/2 hours fora 3 1/2 lb bird. WOW!!!!!!!