From inthekitchenwithkath.com
If you don’t have a rotisserie, you could marinate the chicken and roast it. I would put it on a rack so the skin can get crispy and start it breast-side-down at 425˚ for 20 – 30 minutes. Reduce the heat to 375˚; turn the chicken over and continue to roast until it is done. Timing will depend on the size of the chicken, but total time should be about 1½ - 2 hours for a 4 – 5 pound chicken.
1 chicken
½ cup dry sherry
½ cup soy sauce
2 tablespoons sugar (I used honey instead)
½ teaspoon garlic powder
1. Combine all of the marinade ingredients.
2. Put the chicken in a large zip-loc bag and pour in the marinade. Refrigerate for 6 – 8 hours, turning the chicken over occasionally during the day.
3. Cook the chicken on a rotisserie according to the manufacturer’s directions, or roast it in the oven (see note at the beginning of the recipe).
My 5.5 pound chicken took 1 hour and 50 minutes in my electric rotisserie.