Chicken on a Spit

About this recipe

No! Don’t spit on the chicken; put the chicken on a spit. You crazy Canadians don’t know anything.



  • a 6 lb. roasting chicken.

Pat dry with paper towel, and salt and pepper inside and out.

In a bowl, use a fork to combine:

  • 1½ tbsp. olive oil,
  • 1½ tbsp. butter,
  • 3 cloves fresh garlic (minced),
  • 1 tbsp. fresh sage,
  • 1 tbsp. fresh rosemary,
  • the juice from 1 fresh lemon.

Rub this concoction all over the chicken until it starts to giggle. Then put your bird on a spit and tie both legs and wings.

Place metal or foil baking dish directly below to catch drippings (this also prevents flare-ups). Barbecue at medium heat until thermometer reads 180°F (approx. 1½-2 hours).


    Wrap in foil to keep warm for up to an hour.

Share This