In a small bowl, mix together the paprika, thyme, garlic powder, onion powder, and salt and pepper to taste (I recommend 1 teaspoon salt and 1/2 teaspoon pepper). Remove the giblets from the chicken and truss it for even cooking.

Skewer the trussed chicken. Rub the spice mixture all over the outside of the chicken. No need for olive oil.

Insert the skewered chicken into the rotisserie. Cook according to your rotisserie manufacturer’s instructions (for example, my Cuisinart rotisserie takes one hour on the "Rotisserie" setting). Once done, remove the chicken and let it rest for 10 minutes before carving.

Move an oven rack to the lowest position and preheat the oven to 425°F. Place the trussed chicken in a roasting pan, baking dish, or cast iron skillet. Brush the outside of the chicken with olive oil. Rub the spice mixture all over the outside.

Bake uncovered until the internal temperature reaches 165°F, about 70 to 80 minutes. Baste the chicken periodically (every 15-20 minutes) with accumulated juices or olive oil. Remove from the oven and let it rest for 10 minutes before carving.

Place in a slow cooker on the lowest possible heat setting for up to 8 hours.