In a small bowl, mix together the shallot, garlic, lemon zest and juice, poultry seasoning, olive oil, and salt to make a seasoning paste. Let sit for 5 minutes to allow the flavors to melt.

Pat the chicken dry with paper towels, then rub the skin with the seasoning paste.

Preheat your grill to high (450°F to 500°F) on one side, keeping other side unlit.

Open the wine can and place in center of a cast-iron skillet. Carefully lower the chicken onto the can, so it stands upright.

Place the skillet on the grill with chicken breast facing the unlit side. Cover and grill for 45 minutes.

Rotate the chicken to position the breast toward the heat source and grill another 35-45 minutes, or until the chicken is cooked through (an instant read thermometer inserted into the thickest part of the thigh should read 165ºF).

Remove chicken and skillet from grill. Let rest for 10 minutes before carving.