Roast Chicken with Lemon Herb Rub Ingredients: Minced rind of 2 lemons 5 cloves garlic, minced 1 tablespoon, dried thyme, finely crumbled 2 teaspoons dried rosemary, finely crumbled 2 teaspoons dried sage leaves, finely crumbled 1 3-1/2 to 4 pound whole chicken Salt and freshly ground pepper Preparation: 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 chopstick 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. Place the chicken on the Spit Rods for 55 to 60 minutes or until the internal temperature reaches 170 degrees F on the instant thermometer inserted in the thigh meat. Remove chicken and cut into pieces and serve. (Tip: If you are rotating two chickens at a time, skewer them side by side on the Spit Rods and increase the time to 1 ½ hours.) Serves 3 to 4. se the time to 1 ½ hours.) Se rves 3 to 4.