Roast Chicken With Tarragon Butter

• 1 None orange, finely grated zest
• 3 tbsp butter, softened
• 1 tbsp chopped fresh tarragon leaves (or 1 tsp dried tarragon)
• 1 None whole chicken (about 3 1/2 lbs)
• 1 lb baby carrots
• 1 2/3 lbs mashing potatoes, peeled, quartered
• 2 bulbs fennel, quartered
• 1/2 tbsp olive oil

1. Preheat oven to 400u0b0F. In a bowl, mix orange zest, butter and tarragon until well combined. Rub most of the mixture over skin of chicken and season with to taste. Place remaining mixture inside chicken cavity.
2. Place vegetables and oil in roasting pan, season to taste and toss to coat. Place chicken on top of vegetables and roast for 1 hour 25 mins, basting twice, until vegetables are tender and chicken is golden and cooked through.
3. Carve chicken and serve with the vegetables, drizzled with the cooking juices.

orange, butter, tarragon, chicken, baby carrots, mashing potatoes, fennel, olive oil

Taken from recipes-plus.com/api/v2.0/recipes/27339 (may not work)