Ingredients
- one 375-milliliter can rosé*
- 2 cloves garlic, halved
- a few sprigs fresh thyme
- a few sprigs fresh tarragon, plus more for garnish
- 4 tablespoons butter, softened
- 2 tablespoons Dijon mustard
- one 4 to 5–pound whole chicken
- 1 tablespoon herbes de Provence
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