Preheat the oven and prepare the chicken - Preheat your oven to 375°F. Remove the giblets from the chicken and pat it dry with paper towels. Tie the chicken's legs together with kitchen twine and secure it to the rotisserie spit. - Make sure to remove any giblets or other internal organs before cooking the chicken. You could also use chicken pieces instead of a whole chicken if you prefer.

Season the chicken - In a small bowl, combine the salt, Mexican oregano, smoked paprika, cumin, and garlic powder. Rub the spice mixture all over the chicken, making sure to get it into all the nooks and crannies. Brush the chicken with olive oil and lime juice. - Be sure to really work the spice mixture into the chicken's skin - this is what makes it really flavorful. Use your hands to massage it in if necessary. Don't overdo it on the oil, as you don't want the chicken to be greasy.

Cook the chicken - Place the chicken on the rotisserie spit and adjust it so that it's centered and balanced. Place the spit in the oven and cook for 1 1/2 to 2 hours, or until the chicken reaches an internal temperature of 165°F. Baste the chicken with oil and lime juice every 20-30 minutes to keep it moist. - Make sure the chicken is balanced on the rotisserie spit so that it rotates evenly. Use a meat thermometer to check the internal temperature of the chicken - it should reach 165°F in the thickest part of the meat. If the chicken is browning too quickly, you can cover it loosely with foil.

Let the chicken rest and carve it - Once the chicken is cooked, remove it from the oven and let it rest for 10-15 minutes to allow the juices to redistribute. Carefully remove the chicken from the rotisserie spit and carve it into pieces. Serve hot with your favorite sides and enjoy! - Letting the chicken rest before carving it helps keep it juicy. You can carve the chicken into larger pieces like drumsticks and breasts, or into smaller pieces like wings and thighs, depending on your preference.