1
Remove the giblets from the inside.
2
Rinse and pat dry the Chicken.
3
Oil the chicken up (get your hands in there!).
4
Sprinkle on the herbs and spices.
5
Spray the Chicken with cooking spray to set the spices.
6
Flip the chicken over.
7
Repeat steps 3-5.
8
Tuck the wings under the legs and truss up the legs.
9
Attach one of the forks to one of the spindle bar.
10
Insert the spindle into the center of the chicken.
11
Attache the second fork to the other end and slide down to firmly secure the chicken.
12
Screw the forks tight.
13
Place the rounded edge of the spindle bar into the hole.
14
Rest the other end on the holder edge, ensuring it is in securely.
15
Press the Roast button (second from the left on the bottom).
16
Using the plus button for time, increase the time to 45 minutes.
17
Ensure the Roll button is lit and the chicken is spinning.
18
When the fryer beeps, check the internal temperature of the chicken by inserting the thermometer into the meaty part of the leg avoiding the bone.
19
The temperature should be 165F. If it is not, close the lid and repeat starting at 15, but for 10-minute increments until it has come up to temp.