Combine seasoned salt and pepper; rub inside and outside of chicken. Place chicken on rotisserie rod on grill with a drip pan according to manufacturer's directions.
In a small saucepan, saute garlic in butter for 1 minute. Stir in broth and lemon juice.
Pour into drip pan and place under chicken. Baste with sauce every 15 minutes for 1 to 1-1/2 hours or until until a thermometer inserted in thickest part of thigh reads 170°-175°. Additional broth may be added to basting sauce if necessary.