Citrus-Basted Chicken

Step 1: Rinse chicken in cold running water. Drain, pat dry inside and out with paper towel. Place orange and lemon slices inside chicken.

Step 2: Spray inside of rotisserie basket with nonstick vegetable coating spray; place chicken on the spit and screw spit into the basket. Center chicken on spit with wings downward, legs upward. Place basket with chicken inside the rotisserie.

Step 3: Combine 1/4 cup orange juice, 1 tablespoon lemon juice, and lime juice. Brush 1/3 of mixture over chicken. Reserve remaining mixture.

Step 4: Close rotisserie door. Plug in. Be certain unit rotates freely. Cook until juices run clear and thermometer inserted in breast registers 185ºF (approximately 60 to 65 minutes).

Step 5: Brush with remaining mixture during last 15 minutes of cooking.

Step 6: Meanwhile, combine remaining 1/2 cup orange juice, 2 tablespoons lemon juice, honey and cornstarch in small saucepan. Cook over medium heat until boiling. Cook 2 minutes, stirring constantly until thickened and clear.

Step 7: Serve as sauce with chicken.

Step 8: Open rotisserie door. Grasp end of spit and basket with pot holders and place on a heatproof work surface.