Rotisserie chicken. You might think of it as that serviceable meal picked up last minute at the local supermarket. You aren’t sure how long it sat warming in the display case. Honestly, you don’t care. You’re tired. You’re hungry. It’s fine.

And, that rotisserie chicken is exactly that: fine. But, this rotisserie chicken—spit-roasted in our backyard–is much, much better. It’s damn fine. Stated alternatively, it’s bet-your-ass fantastic.

It also is easy. All you need is (1) a Weber grill, and (2) a Weber rotisserie attachment. Well, those things and a chicken; you’ll need a whole chicken.

We coat our bird in Cowtown BBQ All-Purpose Barbecue Seasoning. Don’t forget to make slits in the skin and slip seasoning between the skin and meat. This step, often overlooked, generates tons of flavor. Wrap the chicken with butcher’s twine to keep everything snug.

Roast it on the rotisserie over medium heat with the grill door closed. After about an hour, begin testing with a meat thermometer. Remove when the chicken hits 160°F. Let it rest for 10 minutes, then butcher it into quarters and serve.

Isn’t that an attractive meal? You’d be hard pressed to find a better combination of crispy, caramelized skin and tender, succulent meat. We served ours with Mexican corn and a salad of tomato, cucumber and feta, balsamic vinegar and olive oil.