Remove the chicken from the refrigerator 30 minutes before cooking to take the chill off. Pat the entire bird completely dry inside and out with paper towels — this is the most important step for crispy skin.

In a small bowl, combine all dry rub ingredients and mix well. Drizzle the olive oil all over the chicken and rub it in with your hands. Apply the dry rub generously all over the chicken — under the skin of the breast if possible, on the outside, and inside the cavity.

Open the beer can and pour out (or drink) about half of it. If desired, add a few sprigs of fresh thyme or a clove of garlic to the can. Set the can on a stable surface.

Set up your grill for indirect heat. For a charcoal grill, bank the coals to both sides leaving the center empty. For a gas grill, light the outer burners and leave the center burner off. Target a grill temperature of 375°F to 400°F.

Place a drip pan or a sheet of aluminum foil under the center grate area to catch drippings and prevent flare-ups.

Carefully lower the chicken cavity down onto the beer can so the chicken is sitting upright with the can inside the cavity acting as a stand. Tuck the wing tips behind the back.

Transfer the chicken-on-can carefully to the center of the grill over the indirect heat zone. Close the lid. Cook for 60 to 80 minutes, maintaining the grill temperature between 375°F and 400°F, until the breast meat registers 160°F and the thigh meat registers 165°F on an instant-read thermometer.

If you want extra color and crispiness, carefully move the chicken over the direct heat for the final 3-4 minutes, rotating once.

Using tongs and a spatula, carefully remove the chicken and can from the grill together — the can will be extremely hot. Transfer to a cutting board or baking sheet. Let the chicken rest upright for 10-15 minutes before carefully lifting it off the can.

Carve the chicken, squeeze fresh lemon over the top, garnish with fresh herbs, and serve immediately.