Rinse the chicken under cold water and pat it dry with paper towels.

Truss the chicken if desired, by tying the legs together with kitchen twine.

Make sure to remove any giblets from the cavity if they're included.

In a small bowl, mix together the salt, black pepper, paprika, garlic powder, onion powder, dried thyme, dried rosemary, and dried oregano.

Rub the chicken all over with olive oil, then sprinkle the seasoning mixture evenly over the chicken, both inside and out. Make sure to get into all the nooks and crannies for maximum flavor.

If you're using a rotisserie oven or grill, follow the manufacturer's instructions for setting up the rotisserie spit and securing the chicken onto it. Make sure the chicken is centered and balanced on the spit.

Preheat your rotisserie oven or grill to medium-high heat, around 375°F to 400°F (190°C to 200°C).

Once the rotisserie oven or grill is preheated, place the spit with the chicken into the rotisserie apparatus.

Cook the chicken for about 1 to 1 1/2 hours, or until the internal temperature reaches 165°F (75°C) when measured with a meat thermometer inserted into the thickest part of the thigh without touching bone.

If your rotisserie has a built-in thermometer, follow the manufacturer's instructions for monitoring the temperature.

During the cooking process, squeeze the lemon halves over the chicken occasionally to keep it moist and add flavor.

Once the chicken is cooked through and golden brown, carefully remove it from the rotisserie and let it rest for about 10 minutes before carving.

Garnish with fresh herbs if desired, then carve the chicken into pieces and serve hot.