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Rotisserie Chicken with Fresh Tarragon

No recipe image available.There's nothing quite like the flavor of rotisserie chicken—the aroma alone is an enticing prelude that something great tasting is forthcoming.

Recipe Ingredients:

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

Cooking Directions:

  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 skillet, 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 (approximately 80°C). 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. 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.