Cooking Instructions:

Preheat your oven to 450°F (or your rotisserie to medium heat/350°F).

Ensure the chicken cavity is empty and pat the chicken dry with paper towels.

In a bowl, mix together the paprika, smoked paprika, garlic powder, onion powder, salt, and black pepper.

Rub the chicken thoroughly with olive oil followed by the seasoning mixture.

Bend the wings behind the chicken and tie the legs together with kitchen twine.

If using the oven, roast the chicken at 450°F for 12 minutes before reducing the temperature to 350°F. Continue roasting for another 60 to 70 minutes until the internal temperature reaches 165°F.

For rotisserie cooking, place the chicken on the spit and cook for 18-22 minutes per pound, ensuring it reaches an internal temperature of 165°F.

Once done, remove the chicken from the oven or rotisserie and let it rest for at least 10 minutes to allow the juices to redistribute.

For the best results, remember to baste the chicken with melted butter during cooking to keep the skin moist and flavorful. Use a meat thermometer to accurately check the internal temperature and guarantee your chicken is cooked through.

If you have a rotisserie, placing a tray underneath will catch delicious drippings that can be used to make gravy. Enjoy your homemade baked rotisserie chicken, and feel free to experiment with different spices and herbs to suit your taste