Those Rotisserie chicken you see in the grocery deli can be made at home for a lot less. Whole chickens are cheap. Rinse you chicken inside and out (neck and gizzards removed if present). Coat the chicken in canola oil and smother the entire chicken in byElaine’s Garlic-Herb Seasoning and a heaping spoonful inside.
Place this chicken on an oven safe rack in a preheated 500° oven for 15 to 30 minutes or until the breast is a nice golden brown. Reduce the temp to 350° and tent the breast and wings with a piece of heavy aluminum foil. Roast for another hour or two until the internal temperature reaches 175° in the breast and thigh.