Truss the legs at a criss-cross angle with kitchen twine. Tuck the wing tips back, or under the drumsticks. Add chicken to spit rod.
Rub chicken with olive oil, and sprinkle entire chicken with seasoned salt, pressing to rub it in. (It is easier to rotate and season the whole bird once it is on the spit.)
Cook for 1 hour 10 minutes, or until chicken reaches an internal temperature of 165°F.
Turn off heat and continue on no-heat rotation for 10-15 minutes before carving.
BBQ:
Preheat rotisserie setting on bbq to medium-high.
Truss the legs at a criss-cross angle with kitchen twine. Tuck the wing tips back, or under the drumsticks. Add chicken to spit rod.
Rub chicken with olive oil, and sprinkle entire chicken with seasoned salt, pressing to rub it in. (It is easier to rotate and season the whole bird once it is on the spit.)
Cook for 1 hour 15 minutes, or until chicken reaches an internal temperature of 165°F.
Allow chicken to rest for 10 minutes before carving.
Notes
*For the rotisserie machine, 2 birds can be cooked at the same time. If possible, separate with a small ball of tin foil to allow more even airflow (they'll still cook fine if you cannot do this). Add 5 minutes to the cook time if needed.*For the BBQ rotisserie, up to 3 birds can be cooked at the same time, with the same timing & temperature. Leftover chicken should be stored in an airtight container in the fridge for up to 4-5 days.