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 frypan, 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. Remove chicken from rotisserie and place on rack to stand for 10 minutes before carving. Remove and discard strings.
Garnish with additional fresh herbs.
Instead of tarragon, other fresh herbs such as dill, basil, oregano or rosemary may be used.
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|Serving Size: 1 Serving (48g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 333 (100%)|
|Amt Per Serving||% DV|
|Total Fat 37.1g||50 %|
|Saturated Fat 22.2g||111 %|
|Monounsaturated Fat 10.8g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 91.6mg||28 %|
|Sodium 5.6mg||0 %|
|Potassium 33.8mg||1 %|
|Total Carbohydrate 1.3g||0 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 0.9g|
|Protein 0.6g||1 %|
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Calories per serving: 333
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