Step 1

In a small bowl, whisk together the paprika, thyme, garlic powder, onion powder, and salt and pepper to taste (I like 1 teaspoon salt and 1/2 teaspoon pepper). Remove giblets and truss the chicken (this is recommended for even cooking, see note 2).

Step 2

Skewer the trussed chicken. Rub the spice mixture all over the outside of the chicken (no olive oil necessary).

Step 3

Insert the rotisserie skewers into the rotisserie. Cook according to rotisserie manufacturer's instructions (for my Cuisinart rotisserie, it's one hour on the "Rotisserie" setting). Remove from rotisserie and let rest 10 minutes before carving.

Step 4

Move an oven rack to the lowest position and preheat oven to 425 degrees. Place the trussed chicken in a roasting pan, baking dish, or cast iron skillet. Brush the outside of chicken with olive oil. Rub the spice mixture all over the outside of the chicken.

Step 5

Bake uncovered until the internal temperature reaches 165 degrees, about 70 to 80 minutes. Baste the chicken periodically (every 15-20 minutes, see note with accumulated juices or olive oil. Remove from oven and let rest 10 minutes before carving.

Step 6

Place in a slow cooker for up to 8 hours on the lowest possible heat setting.