In the food processor or with a mortar and pestle, finely mash the garlic with the fresh basil and olive oil to make a paste.
Season with salt and pepper.
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 chop stick or your fingers.
Work the garlic-basil 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.
Rotate the chicken on the spit rods for 55 to 60 minutes or until the internal temperature reaches 170 degrees on the instant thermometer inserted in the thigh meat.
Remove chicken and cut into pieces to serve.