Rotisserie chicken

Ingredients:
- 1 whole chicken, 3-4 lb
- 2 tbsp extra virgin olive oil
- 2 tbsp honey (or brown sugar)
- 2 tbsp lemon juice
- 2 cloves garlic
- 1 tsp rosemary
- 1 tsp thyme
- 1 tsp oreganon
- 1/2 tsp black pepper
- 1 tsp salt

Stuffing Ingredients:
- 1/2 lemon
- 1 bay leave

Basting Ingredients (optional):
- 2 tbsp honey (or brown sugar)
- 1 tbsp soy sauce

Preparation:
- Move giblets and neck from chicken. Rinse the chicken in cold water and air dry on a plate.
- In a small bowl, mix olive oil, honey, lemon juice, garlic, rosemary, thyme, oregano,  black pepper, and salt. Smear the mixture evenly over and under the chicken skin.
- Cover the chicken and place it in fridge for up to 8 hours.
- Transfer the chicken on a large plate. Stuff the chicken with lemon and bay leaf. Tie up chicken thighs and wings with cotton string.
- String rotisserie spit through the chicken as well as the lemon inside the chicken. Make sure that weight of the chicken is evenly distributed around the spit. If using a roasting cone, place the cone upright in a roasting pan and sit the chicken through the cone. Add 2 cups of water in the roasting pan to prevent juice from drying out.
- Place the chicken in a rotisserie oven.
- Bake at 350F for roughly 1.5 hours. Optionally after the first hour, mix basting ingredients in a bowl. Baste the chicken thoroughly with the basting mixture.
- Bake until the internal temperature at the thickest part of the chicken breast reaches 180F.