Place Whole Chicken (1) on a vertical chicken roasting stand. Position stand in the center of the cast iron skillet.
Preheat oven to 450 degrees F (230 degrees C). Position rack to a low setting to allow air flow around vertical chicken.
Combine Pink Himalayan Sea Salt (1 teaspoon), Cayenne Pepper (1/4 teaspoon), Ground Black Pepper (1/4 teaspoon), Dried Thyme (1/2 teaspoon), Smoked Paprika (1/2 teaspoon), Garlic Powder (1/2 teaspoon), Onion Powder (1/2 teaspoon), and Olive Oil (1/4 cup).
Apply rub over chicken.
Place chicken in center of oven rack. Lower oven temperature to 425 degrees F (220 degrees C) and set timer for one hour.
After one hour, carefully remove skillet and chicken from oven. Let stand for 10 minutes.
Remove chicken stand to a cutting board or platter. Add All-Purpose Flour (2 tablespoon) to drippings in skillet. Place skillet over medium-low heat and stir in flour to make a roux.
Gradually whisk in the Chicken Stock (10 fluid ounce). Simmer over low heat until gravy thickens. Whisk often.
Carve chicken into serving pieces and serve with the gravy and sides of your choice.