Preheat the giblets from the chicken and discard. Wash the chicken inside and out; dry out with paper towels.
Rub the chicken with a little olive oil. Tie the wings and legs with cooking twine.
Mix all the spices and the sugar together and rub all over the chicken. Store the seasoned chicken in a covered container or freezer bag and place in the refrigerator to marinate for 24 hours.
Preheat the oven to 200°C (390°F).
Place the chicken onto the rotisserie bar and secure each end tightly. Roast the chicken for 2 hours using the convectional heat. The drippings may be used as a dipping sauce or gravy.
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