Herb-Roasted Chicken

• 2 Tbsp. margarine, melted
• 1/4 c. plus 2 Tbsp. vinegar
• 3 Tbsp. lemon juice
• 1 1/2 tsp. dried tarragon
• 2 Tbsp. olive oil
• 1 clove garlic, minced
• 1 tsp. salt
• 1 tsp. freshly ground pepper
• 1 lb. new potatoes (unpeeled)
• 1 c. sliced celery
• 1 (2 oz.) jar pimento, chopped
• 1/4 c. chopped fresh parsley
• 1 (5 to 6 lb.) stewing chicken

1. Combine first 8 ingredients, mixing well.
2. Set aside.
3. Cover potatoes with water in a small saucepan and cook, covered, over medium heat until tender, about 15 minutes.
4. Drain and cool.
5. Cut potatoes into bite-sized pieces and return to the saucepan.
6. Add celery, pimento and parsley to the pan.
7. Toss gently.
8. Add 2 tablespoons of the tarragon-oil mixture and again toss gently. Set aside.

margarine, vinegar, lemon juice, tarragon, olive oil, clove garlic, salt, freshly ground pepper, new potatoes, celery, pimento, fresh parsley, stewing chicken

Taken from www.cookbooks.com/Recipe-Details.aspx?id=857693 (may not work)