Use the broiler only,
No convection,
No oil on the skin,
No butter under the skin.

Not sure about time we tend to go by the look of it, one thing to make sure of ... When you test it to find the internal temp try not to let it sit to long or the heat from the broiler will burner the closest part of the chicken to the top.

The other thing to worry about is falling over when you taste the best chicken you did have :)

First thing you do is BRINE it.
Then just stick it on the rotisserie until the meat pulls from the bone.

First thing to do - get the oven coating smell burned away so stuff doesn't have a "unique" flavor.

Only God or another chicken can make a chicken... but seriously this guy Thomas Keller thinks he knows and some people think he's god, he gives a time of 45 or 50 minutes for a 3 1/2 pound chicken at 400 to 450 degrees..

You can watch him prattle on this youtube video

Here is a link that might be useful: Thomas Keller cooks a chicken on Youtube

"How do I make a chicken?"

First, you need a rooster....

Thanks everyone. And Alexr and weedmeister, your responses made me laugh!

WAIT

Make sure to put the broiler pan under it with water in it!!! Or else you are in for splatter hell.

You do not have to do anything at all to that chicken, just watch Trevor's video's on How To. I did use a dry rub sometimes for an extra special chicken.

We also did our 15# turkey this year.....it was done so fast, about an hour and a half.

ENJOY! Post pictures.