Whole chickens were on a great sale at Ralphs - so I had to have one. And they're SO easy to broil in the rotisserie mode of the oven, as long as your oven has a rotisserie mode! Our Delongpri convection oven has a rotisserie contraption that hooks up quite easily, and accommodates a whole chicken up to 6 pounds. I always try to find one that is between 5 - 5 1/2 pounds. The meat guy at the grocery store was just putting out a fresh batch of birds, and he selected a beauty for me to take home.
First I take all the gross things out of the bird and toss them. I know, you are supposed to save the gizzards and the neck and all that other disgusting stuff crammed in the cavity for gravy - or, even worse, to actually cook and eat? YUCK - I just toss it all. (If you want to save it to use as part of your base for soup if you're going to do that later, I do approve of that use of the gross stuff, because eventually, it still gets tossed!)
Give your bird a nice bath, then towel-pat dry.
I like to fill the cavity with herbs from the garden - today we had rosemary, thyme and dill. I also threw in a lime, with the ends cut off and slits throughout, and an onion, peeled and also slitted, but still whole.
Use string from the butcher to truss your stuffed bird. I don't really truss so much as I just tie the bird up with string. This has two purposes - it keeps the onion, lime and herbs in the cavity during cooking, and it keeps the wings and legs from flapping all over the oven while the bird is turning on the rotisserie.
Let it rest for 20 - 30 minutes, but I'll bet you'll be picking off and nibbling the delicious crispy skin from the entire bird - and you might as well, because it loses its deliciousness as the chicken sits longer... or so I've been told.... we always eat it all right out of the oven.