Pat chicken dry. Sprinkle chicken all over with salt. Fill the cavity with the orange, onion and herbs. Tie the legs together with the kitchen twine. Place in the refrigerator uncovered to dry brine.
After dry brining in the refrigerator, remove the chicken and brush with olive oil, which helps promote browning on the skin.
Stir together the spices in a small bowl. Rub the spice mixture all over the chicken skin as well as the meat underneath.
Place chicken in a roasting pan lined with aluminum foil. Insert a leave-in thermometer in the thickest part of the thigh. Place roasting pan in the oven uncovered.
When the internal temperature of the chicken reaches 130-140 degrees F, brush with the glaze. Continue cooking until the internal temperature of the thigh reaches 165 degrees F.
Remove the chicken from the oven and brush with the glaze again. Allow the chicken to rest for 10-15 minutes to allow the juices to redistribute into the meat. Carve and enjoy!