Spit-roasted chicken

• a chicken of about 2 kg already plucked, cleaned and emptied of the entrails
• a few sage leaves
• a sprig of rosemary
• 1 lemon
• 1 garlic clove
• extra-virgin olive oil to taste
• salt and pepper to taste

Season the mixture of salt and pepper with chopped garlic and rosemary. Thoroughly clean the chicken of any remaining entrails, flambé it to burn off any remaining feathers and wash it accurately, rubbing it with half a lemon. Dry it inside and out with kitchen paper so that during roasting it becomes crispy. Place inside the chicken a few lemon slices, a sprig of rosemary, a few sage leaves, salt and pepper. Turn the chicken on its back and position the wings so that the tips touch. Secure the wings by sticking the tips into two small incisions made in the chicken skin. Secure them with twine and wrap the legs so that they stick tightly to the body of the bird. Skew the chicken with the rotisserie spit and brush it evenly with olive oil. Season with salt and pepper. Put the skewer on the machine that has already been placed in the fireplace or on the barbecue. Set the machine in motion and let the chicken cook for about 1.5 hours to ensure an even cooking, taking care to brush it every 10 minutes with a dip made from oil, chopped rosemary, a pinch of salt and a little lemon. Once the chicken cooked and removed from the rotisserie, wrap it in aluminium foil and leave to rest for fifteen minutes. Serve hot.

You can serve the chicken with a side of french fries or baked new potatoes. Alternatively, serve it it with a fresh salad.

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