Move an oven rack to the lowest position and preheat oven to 425 degrees.
In a small bowl, whisk together the paprika, thyme, garlic powder, onion powder, and salt and pepper to taste (I like 1 teaspoon salt and 1/2 teaspoon pepper).
Remove giblets from chicken (if present) and brush the outside of chicken with olive oil. Rub the spice mixture all over the outside of the chicken (I like to use disposable gloves).
Truss the chicken if desired. Place in a baking dish or on a rimmed baking sheet.
Bake uncovered until the internal temperature reaches 165 degrees, about 70 to 80 minutes. Brush the chicken periodically (every 20 minutes if desired) with the juices that have accumulated in the bottom of the dish to prevent it from drying out.
Serve immediately or place in a slow cooker for up to 8 hours on the lowest possible heat setting.
4 to 5 pounds of chicken pieces such as breast, thighs, or quarters may be substituted for the whole chicken. Reduce total baking time to 30 to 45 minutes.
After rubbing on the spice blend, he chicken can be refrigerated for up to 24 hours before baking.
To cook your Rotisserie Chicken in a slow cooker, transfer your spice-rubbed chicken to a slow cooker in Step 4. Cook on HIGH for 3 to 4 hours or LOW for 6 to 8 hours.