Remove the giblets from chicken and discard. Wash chicken inside and out, drying with paper towels. Rub chicken with a little olive oil.
Tie wings and legs with cooking twine. Mix all the spices together well. Rub all over chicken. Place on plate and wrap with saran.
Put in fridge 4-24 hrs., the longer the better. Put chicken onto rotisserie bar. Set timer for 1 1/2 hours. Chicken is done at 180 and no longer pink.
Ingredients:
4 lbs roasting chickens
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon sugar
2 teaspoons paprika
olive oil