Rotisserie Chicken - 2 ways

So, I tried to make lemon pepper chicken for Christmas. I found no grocery stores open, and didn't have any lemons, so came up with a different way to make rotisserie chicken... Here are 2 ways to make some good chicken:

Option 1: Lemon Pepper
1 chicken (4 pounds)
2 lemons
3 teaspoons salt
1 teaspoon pepper divided
2 tablespoons butter softened
10 cloves garlic

Option 2: Herb and Garlic
1 chicken (4 pounds)
10 cloves garlic
olive oil
1 teaspoon seasoned salt
1 Tablespoon dried sage
1 teaspoon dried thyme
1 teaspoon black pepper
1/4 teaspoon celery salt
1/2 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder

Option 1: In a small bowl, grate the zest from 1 lemon and mix it with 2 tsp. of salt and the pepper. Add the lemon zest mixture to the butter and stir with a fork until the all the ingredients are evenly mixed. Set aside.Salt the cavity of the chicken with the remaining 1 tsp. of salt. Cut the lemons into quarters and place them in the cavity of the chicken. Peel the cloves of garlic and place 5 of them in the cavity of the chicken along with the lemons.Place the chicken on the rotisserie spit. Tie the legs tightly together so that the ingredients inside will not drop out when the chicken is rotating on the rotisserie.Apply the lemon and butter mixture to the chicken. Rub approximately 1/2 of the butter under the skin of the chicken, spreading it out evenly. After rubbing the butter under the skin, place the remaining 5 garlic cloves sporadically under the skin. If the outside of the chicken is moist, dry it off with a paper towel and then rub the remaining lemon butter mixture on the chicken. Now finish tying the chicken around the fatty parts of the legs and tying the wings to the body.Cook according to manufacturers directions, around 90-120 minutes or until the internal temperature of the thickest part of the thigh reaches 175°F. Remove from rotisserie and remove the items in the cavity. Tent the chicken with foil and allow it to rest for 15 to 20 minutes before carving.

Option 2:
Salt the cavity of the chicken, and place 6 cloves of garlic in cavity of chicken. Place remaining cloves of garlic under chicken skin. In bowl, combine all seasonings. Brush chicken with olive oil and rub herb mixture over entire chicken. Roast chicken in a 400 degree oven for 2 hours or until internal temperature registers 175 degrees. Allow it to rest under foil for 15-20 minutes before carving.

** Note- if using a rotisserie oven and you need kitchen twine, this is also hard to find when the grocery stores are closed. In a pinch, I used alot of dental floss to tie the bird. It worked out fine.