One And Done

One Pot Roasted Chicken…

INGREDIENTS

1 T extra-virgin olive oil
– Kosher salt and ground red peppercorn

1 3 ½-pound chicken, giblets removed, rinsed and dried with paper towel
2 T unsalted butter
2 lbs. mixed vegetables:
– potatoes ¼-inch sliced,
– pearl onions, garlic clove halved
1 cup tarragon leaves
1 orange, sliced
¼ cup white wine

DIRECTIONS
STEP 1: Preheat the oven to 400° F. In a large Dutch oven with a lid, heat the olive oil over medium-high heat. Season the chicken all over (not inside) with salt and pepper. Brown the chicken on 3 sides (breasts and 2 leg/thigh sections) until browned all over, about 15 minutes total.
STEP 2: Remove the chicken from the pot and transfer to large bowl. Turn off the heat under the pot and add the butter, swirling until it melts. Add the vegetables, oranges and tarragon leaves. Toss, coating the vegetables with the butter. Season lightly with salt and pepper and toss again.
STEP 3: Move the vegetables to the sides of the pot, making room for the chicken. Place the browned chicken on top, breast side up. Pour over 1/4 cup white wine, cover pot with the lid, and transfer the pot to the oven. Roast until an instant-read thermometer registers 165° when inserted in the thickest part of the thigh, about 1 hour.