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I used to have one of those nifty little table ovens with a rotisserie set-up. Problem was that only scrawny little chickens would fit in there and the motor had trouble turning anything over 3 lbs.  That thing died an unhappy death. I tossed it, since then no more rotisserie chicken.
 

As simple as I can make it.

• Preheat the oven to 350 ºF.
• Wash the chicken inside and outside. Pat dry with paper towel.
• Mix 1-2 tbsp. olive oil, S&P to taste and your favorite spices into a paste.
  Rub the mixture into the chicken meat, inside and outside.
• Place the chicken in a shallow baking tray.
• Regular method:
  • Bake uncovered 75 to 90 minutes to an internal temperature of 165 ºF for juicy meat, 180 ºF for dry / well done.
• Low-temperature cooking:
  • Bake uncovered at 350 ºF for 15 minutes.
  • Reduce the heat to 225 ºF.
  • Bake for at least 2 hrs.
  • When internal temperature reaches 145 ºF, switch off the heat and leave the chicken in the oven for 15 more minutes.
  • This method produces a chicken that is very juicy, and may still have red meat. Not to worry, the meat is fully cooked.
• Remove from the oven and rest 15 minutes before parting / serving.
• Enjoy.

This was a young rooster that was raised in my backyard. Roosters get quarrelsome when they mature and start fighting for dominance. The ones that don't make the top tier can become pitiful creatures, chased by top-man and the hens alike, literally hen-pecked until they are nearly bald. I don't let it get that far and harvest them when they are still young enough to be roasted, before the big battles begin.

The cooking method is the same as above, but take into account that this is a rooster, leaner and longer-legged than a hen, even if he hasn't lost all his baby fat yet. He's smaller and might not need as long as that 6-lb. chicken. Use a meat thermometer periodically after 1 hr. to check doneness.

'They' say that bacon makes everything taste better. That certainly is true for a young rooster. After seasoning him, I wove him a jacket of bacon strips. Those were nicely crisp by the time he was ready for the table. I also snuck some halved tomatoes underneath that jacket, because I didn't want to cook any vegetables separately. He took care of it for me.

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