Herb-Roasted Chicken

Name: Herb-Roasted Chicken
Ingredients: 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

13 ingredients

8 steps

Ingredients

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

Directions

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.