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 chopstick or your fingers, being careful not to tear the
skin.
Combine the olive oil, marmalade, vinegar and thyme in a small
saucepan
Cook over medium heat until heated and smooth,
stirring often
Divide the sauce in half
Set half aside to serve
with the chicken
Work the remaining sauce under the skin and
onto the meat of the breasts, legs and thighs and then all over the
outside skin as well.
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
Remove the chicken skin and cut into
serving pieces before serving with reserved sauce.
