Chicken Pot Roast

Nikki Palmer

1 chicken (3 ½ pounds), in 8 pieces, rinsed and patted dry

salt and freshly ground pepper, to taste

2 Tbsp unsalted butter

2 Tbsp olive oil

2 cups diced carrots

1 large onion, halved and slivered

2 Tbsp minced garlic

1 Tbsp chopped fresh tarragon (or 1 tsp dried)

2 Tbsp flat-leaf parsley, for garnish

1. Preheat the oven to 350 degrees. Season the chicken generously with salt and pepper.

2. Melt the butter with the oil in a large, heavy oven-proof casserole over medium heat. Brown the chicken in batches, about 8 minutes per batch, being careful not to pierce the skin. Remove to a plate.

3. Reduce heat to medium-low. Add the carrots, onion, garlic, and tarragon; cook, stirring, for 5 minutes. Return the chicken and any juices to the casserole, arranging the pieces atop the vegetables. Cover and bake in the oven for 1 hour, basting occasionally. Sprinkle with chopped parsley and serve immediately.

*Serve it over buttered noodles to soak up all the luscious juices!

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