Whether cooking whole chicken or chicken parts, always be sure to rinse with clean water and trim any extra fat from the body of the chicken (or any remaining after chicken has been cut up). After paper towel drying the chicken, use a light olive oil to coat all sides of the chicken, especially if you are using a dry rub. The oil will keep the skin from drying out and the dry rub attached while the meat is being cooked. Be sure to coat all sides of chicken with your dry rub. Then carefully, without tearing the skin, slide your fingers between the skin and the meat wherever possible and sprinkle the rub between the skin and in the meat, rubbing it in thoroughly. This procedure will allow the flavor to reach the meat, especially if you discard the skin before eating.