Creole chicken?

I always associate creole style cooking with seafood. Suppose to be the best combination ever, like bff in the food world. And yet, a thought came to my mind - creole is a hot spice rub. Wouldn't it work with a good tasteless white meat? 

So I decided to experiment on a chicken. Had a series of spice rubs bought from a farmers market in Melbourne a year back. Still good in the fridge and I haven't used this particular one called Barbados. On it goes with a generous amount, mixed with salt and olive oil. Chicken was roasted for 45 mins over 180 degrees Celsius. 

I was afraid it might get burnt on the outside, since it's dry and I was not basting it. But it turned crisp, crunchy and moist on the inside. Perfect! The men in the house chewed on every morsel. Job well done indeed!