Someone on the France board asked a question about roast chicken in Paris, but my response was deemed off topic there -- here it is again, if anyone's interested.
Chicken in Paris are the best in the world. Not because they're well cooked: they're not. But because of the quality of French chicken, and the fact that only French people (and only a little number of that) are ready to pay the price that a good quality chicken costs. That's because really good chicken (eg Gauloise Blanche, Bresse, Géline de Touraine) requires a long growth (up to 120 days for some of them, as opposed to less than 40 for the crappiest environnemental chicken) and a lot of free space each (up to a few sqm per chicken, as opposed to 20 chicken par sqm for said crappiest), which results in very high individual costs -- easily 16e/kg (that's 9$/lb), so that a really nice chicken can cost north of 30e. (An occasion to reaffirm that 78e for that same chicken roasted and served with unlimited fries is not expensive -- eg l'Ami Louis).
I never found a rotisserie or a restaurant in Paris that cooks chicken correctly, no matter their quality. It's so true that non-connoisseurs end up preferring lower quality chicken, because they resist the atomization that passes for cooking these days better. Because they're full of water, they get less dry and never get tough, whereas a badly cooked high end chicken is hard to chew and unpleasant. Even l'Ambroisie and their rididulously expensive Gauloise Blanche (230e....) actually tends to overcook the breast.
So, the recipe for you best roast chicken in Paris, while in Paris, is as follows: buy a very high end chicken from a high end volailler or butcher (Coq Saint Honoré, Desnoyer, Grande Epicerie). Bresse is not a great choice for roasting. Stuff it inside and under the breast with anything, it does not really matter. I found that soaked bread or brioche is the easiest way, but old onions, potatoes or lemon would do, even if you would not use them for anything else. Then roast it either on rotating spit (many ovens have one) with the door open, or in a traditional oven by cooking it mostly on its thighs and not showing the breast to the heat.
The only alternative I'm aware for roast chicken that is cooked as it should be is not open yet. A home delivery service in the 15th will actually cook the breadst and thighs sousvide separately, then finish the chicken in a professional rotisserie. Chosing a poulet fermier from those guys shold come close to perfection in its class.
That said, every other butcher has a rotisserie outside his shop, so there has to be a good one somewhere (though their process actually ensures it's not the case).