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Rotisserie Chicken with Fresh Tarragon recipe

There’s nothing quite like the flavor ofrotisserie chicken…the aroma alone whilst it cooks whet’s theappetite!

Recipe: Rotisserie Chickenwith 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

  • Loosen skin of chicken by running fingersbetween skin and breast meat; insert 1 large sprig tarragon betweenskin and meat on each breast half.
  • In small frypan, place olive oil, butterand garlic; mince remaining tarragon and add to pan. Place overlow heat until mixture sizzles; remove from heat.
  • Sprinkle chicken with salt and pepper.Truss chicken and tie legs together. Thread chicken on rotisseriespit and brush with oil-herb mixture.
  • Cook about 1 1/2 hours or until drumsticksmove easily in their sockets and juices from chicken run clear.Baste several times during cooking.
  • When done, a meat thermometer insertedinto the thigh will register 180°F (approximately 80°C).Remove chicken from rotisserie and place on rack to stand for10 minutes before carving. Remove and discard strings.
  • Garnish with additional fresh herbs.

    Makes 4 servings.

    Note: Instead of tarragon, other freshherbs such as dill, basil, oregano or rosemary may be used.

    Recipe provided courtesy of the NationalChicken Council. Used with permission.

    Kin Eats: Come for Dinner Dishes

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  • Comments

    1 Comment


    This is a fast and easy exotic chicken recipe made with chicken breasts. It gets it s green color from ground turmeric.

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