Recipe By Chef Jim Coleman

It's said the way to judge a cook is by how good their roast chicken is. Tell us how you like this version.

Ingredients

• 2 tablespoons olive oil
• 1 large whole roasting chicken
• ½ cup chopped onion
• ½ cup chopped peeled carrots
• 2 large parsley sprigs
• 2 sprigs of tresh thyme
• 2 tablespoons chopped fresh tarragon
• Salt & pepper to taste

Directions

1. Rinse the chicken, inside and out and pat dry with paper towels and let stand at room temperature for 30 minutes.

2. Rub 2 tablespoons olive oil over chicken, sprinkle chicken with salt & pepper inside and out.

3. Place chicken breast side down on a heavy rack in a roasting pan.

4. Fill inside of cavity with onion, carrot, parsley and tarragon.

5. Roast in a preheated 450°F oven for 30 minutes until skin begins to crisp.

6. Using tongs or a large fork, turn the chicken breast side up and spread the tarragon all over the chicken.

7. Continue roasting until internal temperature is 180°F for about an hour and a half.

8. Let rest for 30 minutes prior to carving.