Tarragon Roast Chicken With Crispy Potatoes - cooking recipe

Ingredients

1 None whole chicken (about 4 lbs)
6 tbsp (3/4 stick) butter, softened
1 tbsp finely chopped fresh tarragon plus 2 whole sprigs
1 clove garlic, crushed
1 tbsp olive oil
4 None potatoes (about 1 lb), halved

Preparation

Using fingertips, carefully ease chicken skin away from breasts and thighs.
Combine butter, chopped tarragon and garlic in small bowl.
Place chicken on oiled wire rack in large roasting pan. Push butter mixture and tarragon sprigs under skin. Tie legs together with kitchen string. Cover; refrigerate for 2 hours.
Preheat the oven to 400\u00b0F. Rub chicken with oil; season. Place potatoes around chicken. Roast for 20 mins.
Reduce oven temperature to 350\u00b0F. Roast for 40 mins, or until chicken is cooked. Remove chicken from pan. Cover loosely with foil and let stand for 10 mins. Roast potatoes for 10 mins, or until browned and crisp. Carve chicken and serve with potatoes.