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A "roasted chicken" is roasted in a roasting pan inside an enclosed oven. A "rotisserie chicken" is roasted on a spit, in a heated environment that typically provides radiant heat by means of lamps, electrical heating elements or open flame. The fluids in the roasted chicken distribute themselves somewhat unevenly, primarily in the lower portion of the bird, while the fluids inside the rotisserie chicken are more or less evenly distributed throughout the entire bird while it rotates and/or turns on a spit.
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Check out the difference on Wikipedia...
http://en.wikipedia.org/wiki/Rotisserie
http://en.wikipedia.org/wiki/Roasting
