Is rotisserie (device) really worht it?

I love those rotisseried chicks you get at the supermarket or places
like BJ's. Never rotisseried in my life.

So I went and bought the right Weber rotisserie for my gasser - it has
a counterweight, motor and the rotisserie holds 1 piece of meat where
you stick each end with a 2 pronged holder. This will most likely let
juices run out. I didn't know this until after I bought it ($80).

EZ-Que sells a rotisserie that can hold 2 pieces of meat and it's like
an enclosed catch you lock the meat in, nothing gets pierced. But it's
about $180.

My question is - do I really need these gadgets? Is there a way to Q a
whole chicken to come out juicy like a rotisseried chick?

Or - is it better to skip Q'ing a whole chicken, and just do it spatch-
cocked?

Thanks as always!
Paul (formerly known as meatnub)