my mil used one extensively in her waning years. she had become quite feeble, but was fiercely independent and still wanted to cook, so instead of taking a gamble with her using the stove and falling asleep, we bought the showtime rotisserie, mostly for the timimg/shut off feature.
it works quite well, and has a drip tray for relatively easy cleaning, but i've never made a roast that didn't spatter a little, so it does eventually rquire a more thorough, thus more difficult cleaning.
one big warning, the older models came with a steaming pan to place on top of the unit. i'm not sure if they still do. well, guess what? that also means that the top gets very hot, so you have to be careful to keep things away from the top surface. i remember a plastic bag from food shopping blew around the kitchen on a windy day, and eventually found the hot rotisserie to stick to. it took me forever to get most of it clean, but it is now stained pretty badly.
all in all, minor safety concerns aside, my mil enjoyed using it for chicken, and also used the baskets a few times to make fish.
as far as marinades or rubs, try this extremely simple rub on your next chicken. mix equal parts of garlic powder, onion powder, paprika, and fresh cracked black pepper, and then a few pinches of sea salt. rub all over (washed then patted dry) chicken, inside and out, and place in your rotisserie.
if you want crispier skin, massage the boid with a little olive oil, then put on the rub.
A true lover of nature does not despair now that his mistress has turned a colder cheek.