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

In a small bowl or with a mortar and pestle combine the garlic, herbs, salt and pepper to form a moist paste

Work the rub under the skin and onto the meat of the breasts, legs and thighs and then all over the outside skin as well

Season the inside cavity with any remaining rub. 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. Tip: If you are roasting two chickens at the same time, skewer them side by side on the spit rods and increase the cooking time to 1-1/2 hours.