Tarragon-Roasted Chicken with Mushrooms and Potatoes

By Lv2Cook

Ingredients

• 1 (3-pound) roasting chicken
• Cooking spray
• 8 tarragon sprigs
• 4 medium red potatoes (about 1 1/4 pounds) halved
• 1/2 teaspoon salt divided
• 1/2 teaspoon pepper divided
• 6 cups quartered mushrooms (about 1 pound)

Preparation

Step 1

Preheat oven to 500º.

Remove and discard giblets and neck from the chicken. Rinse chicken under cold water, and pat dry. Trim excess fat from chicken. Place chicken, breast side up, on the rack of a broiler pan coated with cooking spray. Place tarragon sprigs in body cavity of chicken. Arrange potatoes around chicken, and sprinkle 1/4 teaspoon salt and 1/4 teaspoon pepper over potatoes. Insert meat thermometer into meaty part of thigh, making sure not to touch bone.

Bake at 500º for 15 minutes; turn potatoes. Add mushrooms; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Bake at 500º for an additional 15 minutes. Stir mushrooms and bake at 500º for an additional 15 minutes or until thermometer registers 180º and chicken juices run clear. Discard skin.

Serving Size: 3 ounces chicken, 2 potato halves, and 3/4 cup mushrooms