Spit-Roasted Chicken with Tarragon Butter

Spit-Roasted Chicken with Tarragon Butter
Photo by Scott Phillips


  • 1 tsp. finely grated lemon zest plus 1/8 tsp. fresh lemon juice
  • Kosher salt and freshly ground black pepper
  • 1 3-½- to 4-lb. whole chicken
  • 2 Tbs. finely chopped fresh tarragon, plus 2 large sprigs
  • 4 oz. (½ cup) unsalted butter, softened

Prepare a gas or charcoal grill fire for indirect grilling over medium-high heat (400°F). If using a charcoal grill, bank the coals against opposite sides of the grill, parallel to the spit. Put a 9x13-inch foil drip pan on the charcoal grate between the banked coals and fill it halfway with wat...

View full recipe at Fine Cooking


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