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.