Combine the first 7 ingredients. Lift up the skin of the chicken at the neck; slide your fingers between the skin and meat all the way up to the legs
Rub the chili mixture over the meat under the skin; rub remaining mixture on the outer skin
Tuck the wings under the chicken; tie the legs together. Spread kosher salt over bottom of roasting pan. Place chicken on bed of salt in pan. Insert a meat thermometer into the inside thigh muscle.
Roast chicken for 1 1/4 to 1 3/4 hours or until thermometer registers 180°F to 185°F and juices run clear. Let stand 10 minutes before carving.
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