This is really all about the spice rub, which my mom uses to barbeque pork, and which adapts well to nearly any grilled or roasted meat.
Use equal parts salt, black pepper, and dried parsley (about 1TBS each) plus dashes of garlic powder and cayenne to taste. Add enough oil to make a paste and rub over butterflied chicken.*
Roast at 425F (convection if you have it) or grill over indirect heat for an hour to an hour and a half.
* To butterfly a chicken, cut out the spine with kitchen shears and smash flat to crack the breastbone. Tuck the wings behind the breast, and cut small slits to tuck and hold the legs flat.