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    Tarrgon Chicken & Roast Potatoes


    Source of Recipe


    Roasting

    List of Ingredients




    2 tablespoons olive oil
    1 large leek, trim and cut 3" strips
    4 pounds chicken
    3 tablespoons chopped fresh tarragon, 2 1/2 tsp dry
    1 tablespoon peeled and chopped garlic
    2 bay leaves
    4 large baking potatoes, peel and quarter
    8 cloves garlic, peel and leave whole
    2 shallots, peel and halve
    1/2 cup dry white wine

    Recipe



    Preheat oven to 400ºF. Grease bottom of large roasting pan with 1 tbl. oil. Arrange leek strips in single layer in pan. Place chicken, breast side up, on top of leek. Stuff 1tbl. of tarragon and the chopped garlic, salt, pepper and bay leaves inside cavity. Surround chicken with potatoes, whole garlic and shallots. Sprinkle rest of tarragon over chicken. drizzle with 1 tbl. oil. Roast chicken for 30 minutes, then pour wine on top of chicken.

    Reduce temp to 325ºF. Continue roasting, basting every 15 minutes, until internal temp of chicken reads 160-180ºF, about 30-40 minutes more. Remove pan from oven. Place chicken on carving board and let sit loosely covered with foil for 10-15 minutes. Place veggies in bowl. Discard excess fat from pan and bring juices to simmer over moderate heat. Simmer 5 minutes and season to taste. Carve chicken and serve topped with with juices and veggies. Serves 4.

 

 

 

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