Instructions: Wrap garlic and olive oil in foil and bake in a 350 degree oven for 1 to 1 1/2 hours or until garlic is light brown. Let cool.

Squeeze garlic from its skins and combine with any oil left in the foil. Mash it with the side of a knife until reduced to smooth paste. Add olives, rosemary, salt and pepper.

Gently loosen the chickens skin at the breast by sticking a finger between the meat and skin at the neck end of the bird. Stuff 1/4 of the mixture under the skin of each breast.

Loosen the skin on the thighs and legs by placing a finger between the skin and meat, entering by the fleshy part of the thigh. Stuff the remaining mixture between the meat and skin.

Season the chicken with additional salt and pepper. Attach chicken to spit and cook over high heat until the juice runs clear at the thigh and leg joint (about 1 1/4 to 1 1/2 hours). Baste with juices collected in the grill in a small container during roasting.

This recipe yields 4 servings.

Serving Suggestion: Serve the chicken on a bed of sliced red tomato salad flavored with olive oil, vinegar, basil, salt and pepper.

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