Preheat your Rotisserie Oven - Preheat your Rotisserie Oven to 375°F (190°C), following the manufacturer’s instructions. - If you are using a regular oven, preheat it at 400°F (205°C) and roast the chicken for 60-70 minutes.

Season the Chicken - Rub the chicken inside and out with Kosher salt, then sprinkle Herbes de Provence and black pepper evenly over the chicken. - Make sure that the herbs are evenly distributed all over the chicken for optimum flavor.

Tie the Chicken and Cut the Onion - Tie the chicken legs together with kitchen twine. Cut the onion into 8 wedges. - Tying the chicken with kitchen twine will give it a nice compact shape and even cooking. Make sure you cut the onion into wedges instead of diced pieces as this will hold its shape while cooking.

Stuff the Chicken - Stuff the chicken cavity with the onion wedges, garlic cloves, thyme, and rosemary sprigs. Place the chicken onto the Rotisserie spit, securing it tightly with the chicken prongs. - The stuffing will add flavor and moisture to the chicken, make sure to stuff it well for optimum flavor.

Baste the Chicken - In a small bowl, mix together the olive oil, lemon juice, and minced garlic, then using a basting brush, generously baste the chicken with the mixture making sure to coat all sides. - Basting the chicken will help to keep it moist and tender.

Roast the Chicken - Place the Rotisserie spit onto the Rotisserie Oven, and roast the chicken at 375°F (190°C) for 60-75 minutes, or until the internal temperature reaches 165°F (74°C) at the thickest part of the meat. Baste the chicken with the olive oil and lemon juice mixture every 20-25 minutes during cooking. - Insert a meat thermometer into the thickest part of the chicken to check the internal temperature. Make sure that the thermometer does not touch the bone as it will give you inaccurate readings.

Rest and Carve the Chicken - Once the chicken is fully cooked, remove it from the oven and loosely cover it with aluminum foil. Let it rest for 10-15 minutes before carving. - Resting the chicken is important as it allows the juices to distribute evenly, making the chicken juicier and easier to carve.

Serve and Enjoy - Carve the chicken and serve hot with your favorite side dishes. Enjoy the delightful taste of Provencal flavors and the juicy meat. - Add some freshly squeezed lemon juice or chopped fresh herbs like parsley, thyme, or rosemary before serving for extra zing!