There is a recipe for 'Sticky Chicken' that's been floating around the 'net for years. You rub seasonings onto the whole chicken, stuff it with chopped onion, and marinate in the fridge overnight. Cook it slowly at 250 or something for 4-5 hours. I do these two at a time, and it really does give a rotisserie flavor. Try google, as there are *tons* of websites with the recipe.
You can also marinate the whole chickens when you get home from the grocery store (from stocking up on a chicken sale!), and freeze them until you want to roast one.
I'm not troubled by the whole slow cooking time, as I'm careful about how I thaw & handle the birds before they go into the oven, and always check the internal temp before I serve it.