There isn’t much difference between rotisserie and roasting, at least in terms of end result. In the original meaning, roasting was used to refer to any food cooked over an open flame, typically using a shaft. Nowadays, this method is generally known as rotisserie. Rotisserie uses a spit, which either self rotates or is hand turned, to cook the meat thoroughly. The modern usage of roasting now refers to food that’s cooked using the convection heat of the oven.
Rotisserie cooking is typically used to indicate that the food was cooked using a rotating spit. Although this is commonly done using an open flame, a rotisserie can also be installed in a typical oven. Both methods are good for cooking large cuts of meat slowly, and locking the moisture in. In terms of nutrition, there’s little difference between roasted and rotisserie style food.