If you’re looking to take the classic rotisserie chicken recipe up a notch, my best tip is to try a brine. Since chicken is naturally leaner than other meats and benefits greatly from the extra moisture the brine helps lock-in, while also getting a bit of extra seasoning. The brining process is super simple, and will have your house smelling wonderful. One simple brine inclines half a cup of salt, a quarter cup of honey, three bay leaves, five cloves of garlic, one tablespoon black peppercorns, three sprigs of fresh rosemary, parsley, and thyme each, and two sliced lemons. Place these in a large pot with eight cups of water and bring to a simmer. After the salt has dissolved, 3 to 4 minutes, turn off the heat and allow it to return to room temperature. Then place a 4lb chick into the water and submerge completely. Cover the pot and allow it to sit for at least 8 hours, up to a full day for maximum flavor. When you’re ready to cook, pat your completely dry and place in your rotisserie.