Servings: 6

1 4lb whole chicken 1 4lb whole chicken
½ cup mayonnaise ½ cup mayonnaise
Rotisserie seasoning Rotisserie seasoning
Garlic and herb seasoning Garlic and herb seasoning
1 small onion split in half 1 small onion split in half
String for trussing String for trussing

Remove giblets and pat dry your chicken.
Season cavity with salt and pepper and a little chicken seasoning put split onion in cavity for balance.
Mix mayonnaise and seasoning together Losen skin on top of chicken and insert some of the mixture under the skin.
Truss up the chicken tightly.
Secure the spit rod into the chicken. Secure with the screws. Check to make sure chicken is centered and balanced.
Rub the rest of seasoning mixture all around the outside of chicken for crispy skin.
Preheat fryer 380° for 5 mins.
Insert chicken and it rotate and cook for 55 mins. Internal temp of thigh at 180°, breast at 160°.
Rest under foil for 10 mins then serve.