Rotisserie Chicken

I just tried this recipe today.  It was pretty tasty.  I'm sure you can try different spice combinations which I will do in the future, but this is the basic method for preparing and baking a rotisserie chicken.  I got this recipe on-line.

Recipe:

1 whole chicken
1 tsp salt
1 tsp black pepper
1 tsp chili powder
1 tsp garlic powder
1 tsp onion powder
1 tsp thyme
1 tsp sugar
2 tsp paprika
Oil

Remove giblets, rinse and pat chicken dry.  Rub chicken with a little oil and if desired, tie wings and legs with cooking twine.  Mix all the spices and rub them all over the chicken.  Place the chicken on a plate and cover with plastic wrap.  Place in refrigerator for 4-24 hours, the longer the better.  Bring it out of the fridge an hour before baking so it can come to room temperature.  Preheat oven to 425°F (or use a rotisserie bar if you have one). I have a rotisserie baking stand that I use in the oven.  You could just set the chicken on a rack inside a pan and turn it every once in a while.  Bake it 60-90 minutes, until the temperature of the meat is at least 160°F and is no longer pink.  Rotate pan every 20 minutes.  Remove it from the oven and cover it with aluminum foil for 15 minutes before carving and serving.