Welcome to the board fazdevils!
That roast sounds divine.
There are several ways to get flavor into the meat of a chicken; brining, injecting, marinating and working some rub under the skin & inside the cavity will get you some flavor before it's cooked. Allowing it to sit with the spices applied will increase the absorbion. Most of the time 4 hours is enough, sometimes 12 is better (if there is little or no acid). The type of wood used for smoking will add flavor to the meat, some folks like a light flavor of fruitwood while others enjoy a bolder flavor like mesquite. Mopping, basting, or spraying during cooking also adds a layer of flavor. And finally glazes and sauces can be applied just before the meat is done (but this is usually reserved for pieces not BCC). You can combine a couple of techniques if you like but don't over do it as chicken is a light flavored meat.