Season the inside cavity of the chicken with about 1 teaspoon seasoned salt or white salt (or to taste) then place 10 whole garlic cloves inside the cavity; truss with skewers then tie legs together with cotton butcher's string.
Fold the wings under.
Slice the remaining 4 garlic cloves in half using a knife then slip the 8 halves under the skin of the chicken (you can use less garlic if desired).
In a bowl whisk/combine melted butter, oil, lemon juice, garlic powder, 1-1/2 teaspoons seasoned salt and paprika.
Brush the outside of the chicken all over with the melted butter mixture.
Place in a glass dish; cover with plastic and refrigerate for 5 hours (the butter will harden in the fridge but will melt when cooking, chill no more than 5 hours or the lemon will start to "cook" the chicken).
Place the chicken on the rotisserie spit/rod.
Cook until for about 1-1/2 hours or until the chicken is thoroughly cooked.