4 to 5 pounds of chicken pieces such as breast, thighs, or quarters may be substituted for the whole chicken. Reduce total baking time to 30 to 45 minutes. | Trussing your chicken ensures an evenly-cooked, juicier bird, but you don't have to if you don't want. | If you go the oven route, it's critical that you baste the chicken every 15 minutes or so. It's a high-temp oven for crispness, but that means you can scorch the skin if you don't keep it moist. | After rubbing on the spice blend, the chicken can be refrigerated for up to 24 hours before baking. | The skin won't get crispy, but the chicken will still be tender and delicious. Transfer your spice-rubbed chicken to a slow cooker. Cover and cook on HIGH for 3 to 4 hours or LOW for 6 to 8 hours. | Cool leftovers quickly and store covered in the refrigerator. Use within 3 to 4 days. | The baking time is the same if you want to roast 2 chickens instead of 1. Make extra for a friend in need or for your favorite recipes.