Prepare the Chicken: Rinse the fowl below bloodless water and pat it dry with paper towels. This ensures the skin will crisp up during cooking.

Season the Chicken: Rub olive oil all over the chicken, including under the skin. Then, sprinkle the chicken evenly with salt, pepper, garlic powder, and paprika. Stuff the hollow space with lemon halves and sparkling herbs.

Truss the Chicken: Tie the legs and wings using kitchen twine to ensure the chicken cooks evenly.

Set Up the Rotisserie: Place the chicken on the rotisserie spit and make sure it is securely fastened. If using a grill, preheat it to 375°F and place a drip pan underneath the chicken.

Cook the Chicken: Roast the chicken for about 90 minutes, or until the internal temperature reaches 165°F (74°C). Check using a meat thermometer inserted into the thickest part of the thigh.

Rest the Chicken: Once cooked, allow the chicken to rest for 10-15 minutes to retain its juices.

Serve: Slice and serve your juicy rotisserie chicken with your favorite sides, like roasted vegetables or mashed potatoes.