planning on eating only rotisserie chicken this april

so the store have this 15kg box of chicken quarters(leg-thigh) that is around $20 if i convert it.im planning either of the two:cook the chicken in a rotisserie oven like this: overnight on low heat until i wake up the next morning and just pack it up.cook a bunch on one day that would last for 5 days ( lunch and dinner) and just reheat it in microwave in office.the legs are kinda big. they said its chicken legs from USA but the size is more like a turkey. lolso i need help to achieve either of that.1. rotisserie temperature so that i wont burn the chicken while cooking and also just the right time that it will still be moist/juicy?2. any dry rub that you recommend so it wont taste bland?i have a google activated sonoff switch that i can schedule to turn on too.

from Zero Carb Zebras https://ift.tt/2OEJhS0
via IFTTT