Step 1

Remove chicken from the refrigerator 1 hour ahead to get the chill off. Remove and bag of innards, discard, and carefully rinse the bird inside and out and dry with paper towels. Remove extra fat around the neck cavity. Bend the wing tips back under the bird.

Step 2

Rub the bird with olive oil (or mayo) then season the inside with a sprinkle of the seasoning you plan to use on the outside of the bird. If stuffing with aromatics, do it now, then tie the legs together with kitchen twine. This keeps the chicken in a nice shape for even roasting and rotation.

Step 3

Place one pronged holder on the steel rod with prongs facing in. Skewer the chicken through the cavity and tail end. Add the other pronged holder and center the bird. Be sure the chicken is tight between the prongs. Use pliers to tighten down the screws if needed. I do this on a rimmed baking sheet to catch any raw juices and keep things clean.

Step 4

Place the rod with the chicken into the rotisserie and turn on the motor to be sure it is turning. Season the outside of the chicken while on the spit as it turns to get it evenly coated or do it in the kitchen.

Step 5

Roast for 1 1/2- 2 hours or until the inner thigh reaches 165º – 170º degrees when tested with a digital thermometer. The chicken should be a deep golden brown. Peak in and check the rotisserie occasionally to be sure it is turning.

Step 6

Remove from the rotisserie and allow chicken to stand for about 15 minutes before carving.