Herb-Roasted Chicken
| Yield: | 1 Servings |
| Categories: | Fall, Chicken |
| 2 | tb | Olive oil |
| 2 | tb | Butter or margarine; melted |
| 1/3 | c | White vinegar |
| 3 | tb | Lemon juice |
| 3 | tb | Chopped fresh or |
| 1 | tb | Dried tarragon |
| 1 | Garlic clove; minced | |
| 1 | ts | Salt |
| 1 | ts | Pepper |
| 1 | lb | Small round red potatoes; unpeeled |
| 1 | c | Celery slices |
| 1 | Jar (2-ounce) sliced pimiento; drained | |
| 1/4 | c | Chopped fresh parsley |
| 1 | Whole; (5- to 6-pound) chicken | |
| 1/4 | c | Hot water |
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