Place chicken on a clean surface and sprinkle the coarse Kosher salt all over. Exfoliate the chicken for a few minutes to remove any residual slime or small feathers. Thoroughly rinse chicken and the cavity to remove all remaining salt. Pat the chicken dry and reserve. 

In a medium bowl add water, recado paste, and all the spices. Spread the seasoning paste on the entire chicken. Once covered, place the sprigs of thyme and garlic cloves in the cavity. Tie the legs together with a piece of butcher's twine. 

Cover the chicken and place in the refrigerator to allow the rub to marinate the chicken for 1-2 hours. 

Preheat oven to 450 degrees. place chicken in a roasting pan. and bake for  10-25 munites to allow the skin to crisp up. After 15 minutes, reduce the heat to 350 degrees and bake for 1 hour 3o minutes 

Allow chicken to rest on a board or plate for at least 20 minutes before cutting and serving.