Rosemary Stuffed, Injected Rotisserie Chicken

It’s time-consuming to cook for a family after hustling all day on your business, and in my case, taking care of the kids too. So I’m always looking for a fast, delicious, and-er-healthy dinner solution. I’m preparing my not-so-world-famous rotisserie chicken and thought I’d share it with you. It’s super easy to prepare and really tasty.

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All the stuff you’ll need.



– 1 Whole chicken

– Three fourths of a pack of fresh rosemary, rinsed (use the whole thing, if you use a large chicken-mine was only 4 lbs.)

– Strainer to strain the herbs from the marinade, so you can easily use the injector

– 1 bottle of Lawry’s Herb & Garlic marinade (use your favorite marinade)

– A little seasoning salt for the outside (not too much). I use Tony Chachere’s creole seasoning, which makes the skin a little spicy.

– 1 marinade injection needle

– 1 Rotisserie oven (I got mine years ago at Target, I think. They’re not too expensive)

– Ties to bind the legs and wings to the bird during the rotisserie process

– Prep time 10 minutes

– Cook time: my rotisserie oven requires 15 minutes for every pound of chicken (1 hour in my case)



Strain the marinade, fill injector repeatedly and inject into breast, legs, thighs, and wings of chicken. Get ties to hold down the legs and wings. Smart Chicken, which is the brand I used, comes with ties already.


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Chicken injected with marinade, tied, seasoned on the outside, and stuffed with fresh rosemary.


Add the rinsed rosemary to the chicken cavity, then add seasoned salt to the outside of the bird.

That’s it. Seriously!  Mine took one hour to cook and it looked like this. Looks delish, right?


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Ohhhhh, but I don’t stop there! I’ve had lots of good-looking bland, dry rotisserie chicken in my day. And I know people like rotisserie chicken because it drains all the fat. Whatevs! Gimme my fat. I cut the chicken into pieces and pour all those tasty drippings over the top, and get a little bit of heaven that looks like this:


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There you have it. Fast, delicious, reasonably healthy, and super moist.

Now let’s see what the kiddo judges say about it:


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Once again, these picky jokers were not impressed and didn’t really eat it. Who knows, maybe they’ll like it tomorrow-it wouldn’t be the first time.

UpdateI gave the kids more chicken for dinner and they LOVED it. Plus they loved the mashed potatoes I made, which are crazy good; maybe I’ll share that recipe some other time.

Let me know how you like it!


  1. They say it takes multiple times before kids develop a taste for things. I am sure the twins are going to come around. Just keep giving it to them. 🙂 Your chicken looks great…we don’t have a rotisserie oven, but we roast them in the oven. We have a lot of chickens, because we belong to a chicken CSA. I’ll give your recipe a try!

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