Herb-Roasted Chicken - cooking recipe

Ingredients

2 Tbsp. margarine, melted
1/4 c. plus 2 Tbsp. vinegar
3 Tbsp. lemon juice
1 1/2 tsp. dried tarragon
2 Tbsp. olive oil
1 clove garlic, minced
1 tsp. salt
1 tsp. freshly ground pepper
1 lb. new potatoes (unpeeled)
1 c. sliced celery
1 (2 oz.) jar pimento, chopped
1/4 c. chopped fresh parsley
1 (5 to 6 lb.) stewing chicken

Preparation

Combine first 8 ingredients, mixing well.
Set aside.
Cover potatoes with water in a small saucepan and cook, covered, over medium heat until tender, about 15 minutes.
Drain and cool.
Cut potatoes into bite-sized pieces and return to the saucepan.
Add celery, pimento and parsley to the pan.
Toss gently.
Add 2 tablespoons of the tarragon-oil mixture and again toss gently. Set aside.