Prepare the chicken by removing any contents from its cavity such as the giblets and patting it dry with a paper towel.
Rub the inside and outside of the chicken with all the spices. Season under the skin for more flavor
In a small bowl, mix together the lemon juice, olive oil, and melted butter. Rub all over the chicken and under the skin of the chicken.
With the chicken on its back, center the cooking twine and truss the chicken.
Insert the rotisserie spit into the tail end of the trussed chicken, going through it and out of the neck. Place both rotisserie forks on the spit and slide them into the chicken. Secure the forks to the spit using the screws. Check to make sure the chicken is centered and balanced by suspending it between your palms over a plate.
Use the rotisserie retrieval tool to pick up the chicken and place the spit into the rotisserie support.
Cook at 370°F and set it to rotate for 1 hour. When the cooking time is done, set for an additional 15 minutes.
Once the cooking time is done use the rotisserie retrieval tool to remove the spit from the oven. Place the chicken on a cutting board, let it rest for a few minutes before removing the fork and spit.
Once the fork and spit are cool enough to handle, remove them from the chicken. Place the chicken on a serving plate and enjoy!