Slow Roasted Whole Chicken-Rotisserie Style

I’ve searched high and low for a good recipe for slow-roasted, fall off the bone, rotisserie style chicken. I’ve narrowed it down to these three. So far I have tried the first one and it came out great.

*”You can successfully roast a chicken at pretty much any oven temperature, though the timing and results will vary. Go low and slow for a very tender, falling-off-the-bone flesh and softer skin (say, 300 to 350 degrees for 1 ½ to 2 hours or so). Or roast it fast and furiously for less time for crisp, dark brown skin and firmer, chewier flesh (between 375 and 500 degrees for 45 minutes to 1 1/2 hours).” From NYT Cooking.