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Rotisserie Chicken with Fresh Tarragon

1 large broiler-fryer chicken
4 sprigs fresh tarragon, divided use
3 tablespoons olive oil
2 tablespoons unsalted butter
1 clove garlic, crushed
1 teaspoon salt
1/2 teaspoon 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.
2. 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.
3. Sprinkle chicken with salt and pepper. Truss chicken and tie legs together. Thread chicken on rotisserie spit and brush with oil-herb mixture.
4. 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.
5. When done, a meat thermometer inserted into the thigh will register 180°F. Remove chicken from rotisserie and place on rack to stand for 10 minutes before carving. Remove and discard strings.
6. Garnish with additional fresh herbs.

Makes 4 servings.

Note: 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.