Prepare the chicken: Remove any giblets or excess fat from the chicken and pat it dry with paper towels. Season the chicken with salt, pepper, and any other herbs or spices that you prefer.
Assemble the rotisserie: If using an oven, insert the rotisserie spit through the center of the chicken and secure it in place with the rotisserie forks. Attach the spit to the rotisserie attachment in the oven, making sure that it is balanced and level.
Preheat the oven: Preheat your oven to 375°F (190°C) or the temperature recommended in your recipe.
Cook the chicken: Place the chicken in the oven and cook it for about 1 1/2 to 2 hours or until it reaches an internal temperature of 165°F (74°C) in the thickest part of the meat (usually the breast or thigh).
Baste the chicken: Every 30 minutes or so, use a basting brush to brush the chicken with melted butter or oil to keep it moist.
Monitor the temperature: Use a meat thermometer to check the internal temperature of the chicken. Once it reaches 165°F (74°C), remove it from the oven.
Let it rest: Remove the chicken from the rotisserie and let it rest for at least 10-15 minutes before carving. This allows the juices to redistribute and will make the meat more tender.
Carve and serve: Carve the chicken into desired pieces and serve it with your preferred sides.