(This is what I do though I'm not sure how close to rotisserie chicken it will be-its been years since I had one and I've forgotten how they taste.)
The basic recipe:
Remove guts from chicken. Pat dry. Season inside and out with salt, garlic, and pepper. Bake breast-side up at 375 degrees for about an hour (till done), baste occasionally if you remember (I usually don't). The chickens I get are usually fatty and even though I trim off as much fat as possible they don't end up dry or tough cooking this way.
Wrap with bacon
Stuff bits of butter under the skin (helps to get the skin really crispy and keep breast meat from drying out-also adds flavor)
Season with salt, garlic, rosemary, and lemon-pepper inside and out. (Also lay thin slices of lemon over breast area to add lemon flavor)
Slather BBQ sauce on the last 15-20 minutes of cooking
Something I've been doing lately to get baked chicken, veggies, and gravy all at once:
Brown all sides in duck fat using an oven-safe pan. Once brown lay breast-side up and add carrots, onions, and celery to pan and inside chicken. Bake in 350 degree oven for 45 minutes (or till done).
Remove chicken, set aside to rest.
Strain veggies from pan liquids for a side dish.
Add about a cup of water, chicken broth or wine to pan and deglaze the pan. Add 1/4 cup to 1/2 cup heavy cream if you want a creamier gravy. Simmer and reduce to desired thickness. Taste and adjust seasoning as needed. You can also leave the veggies in and use an immersion blender to blend them in with the cooking liquids for a thicker gravy.
You can also pan-fry mushrooms in the cooking liquid and make a tasty gravy from there.