Pat the chicken dry
Remove any giblets from the cavity
Truss the chicken with kitchen twine
Rub the chicken with oil or melted butter
Season the chicken with salt, pepper, and desired spices
Preheat the rotisserie or grill to medium heat
Secure the chicken on the rotisserie spit
Balance the chicken evenly on the spit
Place a drip pan beneath the chicken
Start the rotisserie and cook until the internal temperature reaches 165°F in the thickest part of the thigh
Baste occasionally if desired
Remove the chicken from the rotisserie
Let the chicken rest before carving
Carve and serve