Wet-brine one whole roasting chicken, approx 5 lbs., for 12-18 hours, remove, dry with paper towel
Combine all dried herbs and salt, and pepper. Rub outside of the whole chicken
Place cut garlic heads and lemon inside the cavity of the chicken
Place on spit and roast to 170 degrees F for Leg, 150 degrees F for breast, basting with drippings from the catch pan