Delicious and easy roast chicken and potatoes, cooked up quickly in one pan.
1whole chicken(as large as you can find)
1/2garlic bulbhalved horizontally
2sprigsfresh tarragon plus 1 Tbsp chopped tarragon
Coarse salt and freshly ground pepper
Small white and/or red potatoeshalved
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).