INGREDIENTS
1 large chicken (about 3 1/2 to 5 lb / 1.75 to 2.5 kg)
1/4 cup (60 ml) olive oil
1/4 cup (60 mL) Dijon mustard
1/2 tsp. tsp (2 mL) salt
1/4 tsp. teaspoon ground black pepper
1/2 tsp. tsp (1 mL) dried tarragon 2 ml
10 baby potatoes, halved
2 stalks celery, cut into 1 inch (2.5 cm)
3 carrots, cut into 1-inch (2.5 cm)
1 large onion, quartered
1 1/2 cups (375 ml) chicken broth, homemade or store
PREPARATION
1. Remove giblets and neck from chicken (reserve for later use). Rinse the inside and outside of the chicken. Pat dry with paper towels.
2. In a small bowl, combine oil and mustard and brush the chicken. Tie the legs together with roast string. Place chicken, breast side up, on greased rack in a roasting pan. Sprinkle with salt, pepper and tarragon. Arrange potatoes, cut side under, around the chicken with celery, carrots and onion. Pour the broth into pan.
3. Bake in preheated oven at 375 ° F (190 ° C) for 1 1/2 to 2 hours or until the juices run chicken when pricked with a fork is clear and that vegetables are tender and browned (basting chicken from time to time cooking juices during cooking) .Switch the chicken to a plate and cover with foil loosely. Let stand for 10 minutes. Remove the string.
To serve, cut the chicken into thin slices.
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