Tie the chicken legs together. Tuck the wings under and pass the rotisserie through the bird. Secure the bird with the rotisserie forks. Rub generously with olive oil and season liberally with salt and pepper.

Set up your BBQ for indirect heat and place a drip pan under the bird to catch any drippings. If you are using gas you will need to add a few wood chips for a hint of smoke. If you are using charcoal, the charcoal will add all the smoke you need. I use charcoal. Set your temperature for around 425F.

Start the rotisserie spinning and cook until the breast reaches 165F using an instant read thermometer.

Remove chicken from the BBQ and let rest 15 minutes on a grooved cutting board to collect juices. After resting remove the rotisserie and tip the bird so additional juices run from the cavity onto the board.

Remove the chicken from the cutting board and collect the juices into a small bowl. Make your board sauce.

Return the chicken to the cutting board and carve. Make sure any addition juices that find their way onto the board while carving get added to the board sauce.

Serve with board sauce.

Add lemon juice, olive oil, salt and pepper to the collected chicken juices. Stir to combine.

Taste and adjust seasoning if needed.