I don't have a rotisserie, but would love to impart some of the flavor that seems to come with rotisserie cooking. The rotisserie chickens I've had were significantly juicier and more flavorful than the roasted chickens I've had in the past - plus the skin seems to be much crispier all the way around.
I feel that besides the crispier skin, one of the benefits of using a rotisserie is that the filling (herbs, garlic, etc - but specifically liquids like lemon) will coat the entire inside while the bird rotates, instead of just "sitting still at the bottom" during roasting.
Will flipping the chicken during roasting help with a more even crispy skin?
Will flipping the chicken affect/enhance the flavoring that comes from what I put inside the chicken?
If I should flip it, how often?
I should add that the chicken won't be sitting in liquid, I use a modified version of this recipe, which may make a difference when answering.
I am aware of this question about rotisserie beef, which is about why a rotisserie is better, but does not seem to address how one can get closer to a rotisserie style chicken in the oven. Tim's answer is related, but assumes the chicken is sitting in liquid, and mine will not be.