A rotisserie self bastes and browns evenly all over and with a lemon tarragon rub, this Lemon-Tarragon Rotisserie Chicken is moist and flavorful.
1 four- to five-pound whole roasting chicken
1 ½ teaspoons Kosher salt, divided
1 teaspoon freshly ground pepper
½ cup chopped fresh parsley
¼ cup chopped fresh tarragon
10 garlic cloves, minced
zest and juice of 1 small lemon
1 tablespoon extra-virgin olive oil
Remove giblets from the chicken and either toss or freeze for another purpose.
Place the chicken on a cutting board and pat with paper towel inside and out to remove excess moisture.
Slip your fingers under the breast and wiggle them until the entire skin separates from the flesh. Then take your fingers and run them under the thigh and leg skin. If the skin rips a bit, don’t worry, you can fix it with a couple of toothpicks. Repeat on the other side.
Season the cavity with ¼ teaspoon each salt and pepper.
Combine the parsley, tarragon, garlic, lemon zest and juice, olive oil, 1 teaspoon salt and ½ teaspoon pepper together in a small bowl.
Take 1 tablespoon of the mixture and place inside the seasoned chicken cavity and rub it around.
Scoop one-half of the mixture onto one side of the chicken and using your fingers, spread evenly over the breast and down onto the leg and thigh. Repeat on the other side.
Tie the chicken and season with remaining salt and pepper.
At this point you can either cook the bird or wrap it in film and store it in the refrigerator until dinner.
Take the chicken out of the refrigerator 30 minutes before cooking.
Place the chicken on the skewers and into the rotisserie. The rotisserie cooks faster than the oven, about 45-50 minutes. Internal temperature should read 175ºF.
Oven Roasting Method
Preheat the oven to 375 degrees F.
Place the chicken on a roasting rack in a roaster.
Roast for an hour and ten minutes, check internal temperature, and adjust time, if necessary.
To repair ripped breast skin, just pull the skin together and weave a toothpick through one side and then the other.