Butterfly the bird as instructed in the blog post link above. It is especially important to cut between the joints between the drumstick and thigh, this drastically reduced the overall cooking time.

Turn the broiler onto high. Put the bird skin side down on a broiler safe pan. Broil on top rack for about 10 minutes.

Remove the bird from the oven. Drizzle with a bit of oil and sprinkle with some of the seasoning mix. Flip the bird over, drizzle with more oil and coat with the rest of the seasoning.

Move rack to center position (so that the chicken will be a good 7" away from the broiler) and turn the broiler to low. Put the bird back in the oven and broil for a few minutes until the skin is beautifully golden (should take about 10 minutes).

Turn off the broiler and set the oven to 350. Bake it for about 20 minutes, until the chicken is cooked through. Allow to rest out of the oven for 10-15 minutes before carving.