2sprigsfresh tarragon , plus 1 Tbsp chopped tarragon
3Tablespoonsunsalted butter, softened
1shallot, finely chopped (or onion)
Coarse salt and freshly ground pepper
1/2lemon
Small white and/or red potatoes, halved
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Instructions
Preheat 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.
In 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.
Squeeze juice from the half lemon over the chicken, then place the squeezed lemon in the chicken cavity.
Place 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!).
Place 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).