1 whole chicken 1 lemon, cut into 4 pieces 1 Tablespoon olive oil 2 teaspoons salt 1/2 teaspoon paprika 2 Tablespoons fresh lemon juice 2 Tablespoons olive oil
Wash and dry chicken. Salt and pepper cavity and add lemon quarters. Truss chicken so that cavity is closed and lemon with not fall out. Rub oil all over outside of chicken and sprinkle with salt and pepper.
Place chicken on a rotisserie and let cook for about 1-1/2 hours or until internal temperature reaches 180 degrees F. Mix remaining olive oil with remaining 2 tablespoons lemon juice; baste chicken during last 15 minutes of cooking. Let chicken rest for 10 minutes before carving.