Chicken Pot Roast

1. 1

   1. Preheat the oven to 350u00b0F. Season the chicken generously with salt and pepper.

2. 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

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.