I've never used it. It will still be wonderful. One other post said that her chicken wasn't sticky. Key is the low oven temp and cooking uncovered. It will be delicious~

I bounce back and forth on a couple of recipes here are two we enjoy. This first one has no quantities, I saw it done on a cooking show years ago and could only manage to copy down the ingredients. It really is quite good. You could go with the qunaties as described in the second recipe I bet it's close. Chicken Cacciatore chicken breasts ,or thighs and breasts flour salt and pepper to taste whole button mushrooms chopped celery, onion and carrots minced garlic chopped tomatoes, about triple the quantity of the other chopped veggies sprigs of oregano, thyme and basil red wine tomato paste Cook the chopped veggies in olive oil until soft but not browned, add garlic. Cook until soft. Add mushrooms cook until they start to give up some liquid. Add tomatoes Dip the chicken in flour, shake off excess. In a separate pan from the veggies ,brown the chicken pieces. Season with salt and pepper. When lightly browned add red wine. Put olive oil in the bottom of a roaster, place veggies and herbs in the roaster, lay the chicken on top. Add more wine. Place about a tsp of tomato paste on the each of the chicken pieces. Cook covered at 400 until chicken is cooked through. Aboun an hour or so. Chicken Cacciatore 8 Chicken breasts or a combo of breasts and thighs 1 1/2 Tbl Olive Oil 1 1/4 Cup Onions Chopped 8 Oz Mushrooms rinsed, drained , and quartered 1 1/2 Tsp Garlic Minced 1 Tsp Dried Oregano 2 Tbl Parsley Chopped 2 Cup Tomato Sauce 1/2 Cup chicken broth 1/2 Cup Kalamata Olives pitted and quartered (optional) Rinse the chicken and pat dry. Sprinkle lightly with salt and pepper.Pour 1 tbsp oil into a 10-12" nonstick pan over med-high heat. When hot,add the chicken and brown well(work in batches if it won't all fit). As chicken pieces are browned, transfer to a foil pan (8-9" square). In the same pan, add the remaining oil and the onions, mushrooms, garlic, oregano and parsley. Stir often over med-high heat until vegetables are limp 12-15 minutes). Stir in the tomato sauce and chicken broth. Bring to a boil over high heat, stirring often; reduce heat, cover and simmer about 20 minutes to blend flavors. Add olives to sauce, remove from heat and pour over the chicken in the pan. Seal pan with foil and bake, covered, in a 375f oven for 1 to 1 1/4 hours.~

Didn't you ask what the problem was with her attempt(s)? If the problem is something like seasoning, then all the recipes in the world won't help. Some people like minimal seasoning. Some consider "barbecue" chicken to be a chicken with BBQ sauce poured on it. Some insist it has to be smoked. Some do a BBQ seasoning. Or any number of other ways. Maybe she burned it on the grill? Maybe she undercooked it? Too much seasoning or too little? Too much of one thing and not another? Or maybe she expected it to taste like her favorite restaurant or family/friend would make and it didn't? I'd start by determining what the problem is first, then try to suggest ways to solve it.

When we cook a whole chicken on the rotisserie we season the cavity with salt and pepper, then tuck in a sprig of rosemary and a crushed clove of garlic. We tie the legs together over the cavity, and also tie the wings so they don't flop around. We also season the outside with a Tuscan herb sea salt blend but there are many seasoned blends that would be good. When we have been in France we have enjoyed rotisserie chickens from vendors who include vegetables (potatoes and onions) that cook in the bottom of the big ovens. So we buy small potatoes and cut them in half. Microwave for 5 minutes to par cook them. Cut a large onion into wedges. Wrap the bottom tray with foil, lightly oil it and put the potatoes and onions under the chicken. Everything cooks at the same time and the chicken seasons the vegetables. All you need is something green and dinner is done. You Tube is a good source of inspiration for using one of these ovens. Search "rotisserie oven chicken". We have cooked game hens in ours, too. Even a prime rib roast. My husband wants to try a duck!