Chicken Pot Roast

• 1 chicken (3 1/2 pounds), in 8 pieces, rinsed and patted dry
• Salt and freshly ground black pepper, to taste
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 2 cups diced carrots
• 1 large onion, halved and slivered
• 2 tablespoons minced garlic
• 1 tablespoon chopped fresh tarragon (or 1 teaspoon dried)
• 2 tablespoons flat-leaf parsley, for garnish

1. 1. Preheat the oven to 350u0b0F. Season the chicken generously with salt and pepper.
2. 2. Melt the butter with the oil in a large, heavy ovenproof 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. 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.

chicken, salt, unsalted butter, olive oil, carrots, onion, garlic, tarragon, flatleaf parsley

Taken from www.epicurious.com/recipes/food/views/chicken-pot-roast-352890 (may not work)