In a small bowl combine the chutney and curry powder

Wash and pat dry the chicken

Loosen the skin across the breast and then down around the leg and thigh using a chopstick or your fingers, being careful not to tear the skin

Work the sauce under the skin and over the meat of the breasts, legs and thighs and then all over the outside skin as well. 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 the chicken skin and cut into serving pieces before serving.