Rotisserie Chicken with Fresh Tarragon

  • Yield: 4 servings


1large broiler-fryer chicken
4sprigs fresh tarragon, divided
3tablespoons olive oil
2tablespoons unsalted butter
1clove garlic, crushed
1teaspoon salt
1/2teaspoon pepper



  1. Loosen skin of chicken by running fingers between skin and breast meat; insert 1 large sprig tarragon between skin and meat on each breast half. In small frypan, place olive oil, butter and garlic; mince remaining tarragon and add to pan. Place over low heat until mixture sizzles; remove from heat. Sprinkle chicken with salt and pepper. Truss chicken and tie legs together. Thread chicken on rotisserie spit and brush with oil-herb mixture. Cook about 1 1/2 hours or until drumsticks move easily in their sockets and juices from chicken run clear. Baste several times during cooking. When done, a meat thermometer inserted into the thigh will register 180F. Remove chicken from rotisserie and place on rack to stand for 10 minutes before carving. Remove and discard strings. Garnish with additiona1 fresh herbs.  (Instead of tarragon, other fresh herbs such as dill, basil, oregano or rosemary may be used.)