I LOVE rotisserie chicken. And this little machine does a great job. With a few caveats: 1. The whole oven gets hot: don't have it close to anything flammable. 2. Practice assembling and installing the rotisserie component BEFORE you cook for the first time and before you preheat the oven - you have to get the skewer/bar in far enough to support the meat but not so far that it doesn't connect on the other end—which will make more sense when you see it—but you don't want to be doing this for the first time, as I did, in a preheated oven. Ouch. 3. It'll take a 3 1/2 pound bird, but you need to truss it up well, pulling the legs and breast in, rather than just securing the wings, otherwise the bird drags on the pan until it's cooked enough to shrink a bit and clear the pan. And if you want crispy skin - rinse the chicken, pat it dry and let it 'cure' overnight in the refrigerator UNcovered (not touching anything else, of course. I also think this helps the bird render more fat. We got a very moist, non-greasy bird with thin, crispy skin. And clean up was a snap.