Pat the chicken dry
Season the chicken with salt, pepper, and your preferred spices or rub
Truss the chicken if needed
Preheat the rotisserie grill or oven
Secure the chicken on the rotisserie spit
Balance the chicken so it rotates evenly
Place a drip pan underneath if desired
Start the rotisserie and cook over medium heat
Baste occasionally if desired
Cook until the internal temperature reaches 165°F in the thickest part of the breast and 175°F in the thigh
Remove the chicken from the rotisserie
Let the chicken rest before carving
Carve and serve