Make All-Purpose Rotisserie Rub:

Combine all the ingredients in a small mixing bowl, and stir to blend. Store in an airtight container for up to 6 months.

Prepare Chicken:

Wash the chicken inside and out under cold running water and pat dry. Remove any excess fat from the skin.

In small mixing bowl, combine 1/4 cup of the rub with the oil until it forms a paste. Rub the chicken on all sides with the rub paste and brush some in the cavity.

Load the chicken onto the spit rod assembly. Truss according to the manufacturer's directions, or tie the legs together and tie another string around the body and wings so the wings don't flop around during cooking. Roast until an instant-read meat thermometer inserted into the thickest part of the thigh registers 175 deg F, about 20 minutes per pound.

Remove the chicken from the spit rod, cover loosely with aluminum foil, and allow to rest for at least 10 mintues before carving.