In a small bowl, combine the rub ingredients. Set aside.
Place the chicken on a clean cutting board.
Ensure the cavity of the chicken is clean.
Stuff the chicken cavity with the lemon, garlic, and rosemary.
Tie your chicken with twine if needed.
Pat the chicken dry.
Drizzle with olive oil, and using a brush, coat the entire chicken.
Shake the rub on the chicken and rub in until the chicken is covered.
Insert the rotisserie rod through the chicken.
Insert the rotisserie forks (one on each side) to secure the rod to the chicken.
Set your vortex to 375°F, on either the roast or Air Fry setting. Air Fry setting gets you a crispier skin. Set time for 40 minutes. Check the temp in 5 minute increments after the 40 minutes.
Let the vortex pre heat. When it beeps and "add food" comes on the screen load your chicken.
Press the red lever on your Instant vortex down and load the left side of the rod into the vortex.
Slide the left side along the metal bar and into the groove so it doesn't move.
Close the door.
At 40 minutes, check the temp every 5 minutes until chicken reaches 165°F in the breast, or 185°F in the thigh.
Remove from the vortex using the Y tool provided. See first image in the post. Don't forget to use the red lever to release the rod.
Let the chicken rest, covered, for 5-10 minutes. Don't skip this step, it is important for a moist chicken.
Slice and serve!