Rotisserie Chicken with Fresh Tarragon
There's nothing quite like the flavor of rotisserie chicken—the aroma alone is an enticing prelude that something great tasting is forthcoming.
1 large broiler-fryer chicken
4 sprigs fresh tarragon - divided use
3 tablespoons olive oil
2 tablespoons butter
2 cloves garlic, crushed
1 teaspoon kosher or sea salt
1/2 teaspoon freshly ground black pepper
Additional tarragon sprigs for garnish (optional)
1 lemon, quartered into wedges for accompaniment
- 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 skillet, 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 180°F (approximately 80°C). Remove chicken from rotisserie and place on rack to stand for 10 minutes before carving. Remove and discard strings.
- Garnish with additional fresh herbs. Serve with lemon wedges.
Makes 4 servings.
Tip: Instead of tarragon, other fresh herbs such as dill, basil, oregano or rosemary may be used.
Recipe provided courtesy of the National Chicken Council. Used with permission.