Remove neck and giblets from chicken and discard. Rinse chicken inside and out, and pat dry with paper towels. Lightly rub oil into chicken skin, then rub the chicken inside and out with seasonings. Open beer can; drink or pour out half the contents. Place beer can on a solid surface, then pull the chicken down over the can. Transfer the can-bearing bird to the barbecue grill and stand the chicken on its legs in the centre of the grate. Cook the chicken over medium-high, indirect heat, with the grill cover on, for about 1 1/4 hours or until the internal temp-erature of the chicken reaches 165°F in the breast area and 180°F in the thigh, or until thigh juice runs clear when stabbed with a sharp knife. Remove from grill and wait 10 min. before carving.