This is a recipe for a very easy and flavorful chicken.
The first step is to make a marinade. Blend:
1/2 cup olive oil
1/2 cup Balsamic Vinegar
1 teaspoon sea salt
1 heaping tablespoon Herbes de Provence
Opinion differs on the exact ingredients in an Herbes de Provence mix, but the one I use contains marjoram/oregano, lavender, rosemary, thyme and tarragon.
Place this mix in a large bowl, and marinate a large broiler chicken for several hours, turning and basting periodically so that all sides receive the marinade.
Truss the chicken with cotton string. It is important to tie the wings and legs close to the body so that they do not move around on the rotisserie, causing it to go out of balance as it turns.
Place the chicken in the rotisserie and cook for 2-3 hours (depending on the size of your bird) at 400 degrees until done.
I have a very basic West Bend model. It does a superb job and even handles our large 6-7 lb chickens.