Springtime Chicken

• 1 broiler-fryer chicken, quartered (skin if desired)
• 1 teaspoon salt, divided
• 1 teaspoon dried tarragon, divided
• 2 tablespoons unsalted butter
• 1 lb tiny new potatoes, peeled
• 2 tablespoons fresh chives, snipped
• 2 tablespoons fresh flat-leaf parsley, chopped
• 2 cups celery, rough chop
• 1 lb asparagus (break off ends of stems where they snap easily)
• 1 tablespoon fresh lemon juice

1. Sprinkle chicken with 1/2 the salt and 1/2 the tarragon.
2. Using a large skillet, heat butter and add chicken, brown slowly, turn once.When browned, transfer to a 3-4 quart casserole.
3. Place the potatoes in skillet and brown lightly, then add to chicken.
4. Sprinkle chives and parsley over chicken and potatoes and add the drippings from the skillet.
5. Cover casserole tightly with foil.
6. Bake for 30 minutes in a 375 oven.
7. Remove and uncover.
8. Add celery and asparagus to dish and sprinkle the rest of the salt and tarragon.
9. Drizzle with lemon juice.
10. Cover tightly again with the foil and return to the oven.
11. Bake 30 minutes or until chicken is tender, basting occasionally with the juices in casserole.

chicken, salt, tarragon, unsalted butter, tiny new potatoes, fresh chives, parsley, celery, lemon juice

Taken from www.food.com/recipe/springtime-chicken-166540 (may not work)