Tarragon Roasted Chicken

Delicious and easy tarragon roasted chicken with lemon and potatoes, cooked up quickly in one pan.

📝 Ingredients

• 1 whole chicken ((as large as you can find))
• 1/2 garlic bulb (halved horizontally)
• 2 sprigs fresh tarragon (plus 1 Tbsp chopped tarragon)
• 3 Tablespoons unsalted butter (softened)
• 1 shallot (finely chopped (or onion))
• Coarse salt and freshly ground pepper
• 1/2 lemon
• Small white and/or red potatoes (halved)

👨‍🍳 Instructions

1. 1Preheat oven to 425 F. Rinse the chicken and pat dry. Rub chicken inside and out with the garlic half, then place inside the chicken cavity. Place the tarragon sprigs inside the chicken cavity as well.
2. 2In a small bowl, stir together butter, shallot and chopped tarragon. Season chicken with salt and freshly ground pepper, then loosen skin of chicken near cavity with hands and spread the tarragon butter mixture under the skin, between the skin and the chicken meat.
3. 3Squeeze juice from the half lemon over the chicken, then place the squeezed lemon in the chicken cavity.
4. 4Place chicken into a greased skillet or baking pan. Arrange halved small potatoes around the outside of the chicken and season then with salt and pepper (if you place them skin down as much as possible, they will get lovely crispy and golden!).
5. 5Place in pre-heated oven and roast until the skin is deep golden and crispy and the meat temperature in the breast area reaches 165° , about 1 - 1 1/2 hours (depending on the size of your chicken).