Spit-Roast Chicken: The Traditional Recipe with an Unforgettable Flavour

Preparing a good spit-roast chicken at home is a simple and genuine pleasure. The aroma that fills the air, the crispy skin, and the juicy meat bring back memories of family Sunday lunches. With the Giemme Spoleto rotisserie, the result is guaranteed!

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

Flavour the salt and pepper with a finely chopped mix of garlic and rosemary.

Clean the chicken thoroughly of any leftover offal, pass it over a flame to remove any remaining feathers and wash it carefully, rubbing it with half a lemon.

Pat it dry inside and out with kitchen paper to help it crisp up during cooking. Stuff the inside of the chicken with a few lemon slices, a sprig of rosemary, some sage leaves, salt and pepper.

Turn the chicken onto its back and position the wings so the tips touch. Secure them by inserting the tips into two small cuts made in the skin. Tie them with kitchen string, wrapping the legs as well so they stay close to the body. Skewer the chicken on the spit and brush it evenly with olive oil.

Season with salt and pepper.

Mount the spit on the machine already set up in the fireplace or on the barbecue.

Start the rotisserie and let the chicken cook for about 1.5 hours, brushing it every 10 minutes with a mixture of olive oil, chopped rosemary, a pinch of salt and a bit of lemon.

Once cooked, remove it from the rotisserie, wrap it in foil and let it rest for 15 minutes. Serve hot.

You can serve the chicken with chips, roasted new potatoes or a fresh salad.