Dry chickens thoroughly with paper towels. Sprinkle the inside and out of the chicken with the salt and pepper.
Stuff the chickens with onion and lemon.
Place herbs and garlic under the skin.
Rub with dry rub of choice. Truss the chicken by securing the breast and wings tightly with string.
Place securely on rotisserie skewer.
Place a drip pan under the where the chicken will be and fill it with 1/2 inch of water, beer or juice. Place skewer on rotisserie mounting on a preheated grill. Cover and grill for 1 1/2 to 2 hours or until done. Be sure it is on tightly and turning smoothly.
Cook until the center of one breast reached 165 degrees. Juices will run clear and the internal temperature. Rest for 20 minutes before carving.