Grilled Herb Roasted Chicken

1 chicken, fryer, whole
1/2 cup olive oil, divided
1 cup wine, white
2 garlic cloves, crushed
1 lime, halved
1 rosemary, sprig, fresh
2 tsp salt
2 tsp pepper, black
2 tsp thyme, dried
1 tsp sage, rubbed
1 tsp oregano, dried
1 tsp rosemary, dried, crushed
1 tsp fennel, seed
1/4 tsp celery seed

Remove giblets and any excess fat from chicken. Marinade chicken for a couple of hours or overnight in a gallon ziplock with a marinade of 1/4 cup of the olive oil, the white wine, the lime halves, the rosemary sprig and the chopped garlic. Remove chicken from marinade, reserving marinade, and pat chicken dry with paper towels. Salt and pepper interior of chicken.

Stuff chicken with the lime halves, rosemary sprig and garlic from the marinade. Truss chicken. Drizzle remaining 1/4 cup olive oil over chicken and rub it into the skin. Grind herbs and seasonings in a mortar until a coarse powder. Sprinkle herb mixture over chicken to coat evenly.

Preheat grill (charcoal or gas is fine) to high. Place chicken on a spit, and place on the grill, about 6 or 8 inches above the heat source. Place a 5 by 8 or so foil tray under the chicken on the lower grill level to preclude flame-ups and put the reserved marinade in the tray. Lower heat to low.

Cook, with cover closed, about three hours. Adjust heat as necessary to
assure a crisp, brown skin. Add water or wine as necessary to the tray. Test with an instant meat thermometer and remove from heat when the temperature is about 160 to 170 degrees at the thigh. Let chicken rest about 15 minutes or so. Make a gravy or sauce from the drippings and wine in the tray.