Once you’ve got the base mixed, stir in a couple of herbs. I like to use a generous 1/2 cup of one mild herb, such as parsley, plus a tablespoon or so of one bold-flavored herb, such as tarragon. Stick to those themes — mild and bold — and you can modify with whatever you find at the store or in your vegetable drawer. Basil and fresh oregano would also be excellent, as would parsley and sage. You could even chop up a tender green, such as fresh spinach, in place of the mild herb.
The final step is seasoning. Most rotisserie chickens are rather salty, so you may find that you don’t need any additional salt at all. But pepper? Be generous.