They aren't basted, it's the rotisserie that keeps them juicy because the bird's own melted fat moves as the bird turns. There is probably a lot of salt, though. They use Lawry's seasoning.

I still roast chickens whole and find I can use the meat during the week in so many different dishes that it doesn't go to waste. But I do need to leave it in front so I remember to use it. When the fridge was always really full I would lose track of things and have to toss them if they were too old. Now that I can see everything without rearranging the containers I hope to throw less away.

SRS