What trifecta determines the quality judgment of a rotisserie chicken?

Skin crispiness, meat juiciness, and seasoning balance

The quality assessment for ready-to-eat rotisserie chickens, which often serve as a baseline test for a supermarket's meat department, hinges on a specific combination of three factors. These factors are the crispiness of the skin, which contributes significantly to the eating experience; the internal juiciness of the meat, indicating proper cooking and handling; and the balance of the seasoning applied, ensuring it enhances flavor without overpowering the natural taste. These three elements together form the standard criteria consumers and testers use to rank these pre-cooked birds.