Place chicken on a cutting board and discard giblets if included.
Pat chicken dry with paper towels. Sprinkle 2 Tbsp of the Rotisserie blend over the outside of the chicken. Sprinkle the remaining 1 Tbsp into the cavity of the chicken and place the lemon halves in the cavity as well.
Place the chicken in a roasting pan and then into the oven. Roast at 425°F for 15 minutes and then lower the oven temperature to 350° and continue to roast for 1 hour and 15 minutes longer, or until the internal temperature closest to the thigh reaches 165°F.
Remove the chicken from the oven and tent with foil for 15-20 minutes. Cut chicken into portions (legs, wings, breasts and thighs) with a carving knife or kitchen shears. Serve with your favorite vegetables and/or potatoes.
