In a small bowl or with a mortar and pestle
combine lemon, garlic, and herbs to form a
slightly moist paste.
Wash the chicken and dry thoroughly, inside
and out
Loosen the skin across the breast and
then down around the leg and thigh using a
chop stick or your fingers
Work the seasoning
mixture under the skin and into the meat of the
breasts, legs and thighs and all over the outside
skin as well
Season the cavity of the chicken
with salt and pepper
Using an elastic food tie,
truss the chicken.
Rotate the chicken on the spit rods for 55 to 60
minutes or until the internal temperature
reaches 170 degrees on the instant thermometer
inserted in the thigh meat
