Roast Chicken with Potatoes and Carrots

1. Preheat Oven and Prepare Chicken

First, preheat your oven to 450°F (230°C) and grease a heavy large rimmed baking sheet to prevent sticking. Take your chicken and remove any excess fat and giblets from the cavity, then pat it dry with paper towels. This step is crucial for achieving a crispy skin.

2. Season Chicken

Next, gently use your fingers to create pockets under the skin of the chicken breasts. Slide one sprig each of tarragon and thyme into these pockets, which will infuse the meat with their fragrant flavors as it roasts. Sprinkle 1.5 teaspoons each of minced tarragon and thyme over the chicken, and season it generously with kosher salt and freshly ground pepper. Place two more sprigs each of tarragon and thyme inside the cavity of the bird.

3. Roast Chicken

Place the chicken on the prepared baking sheet and roast it in the preheated oven for 30 minutes.

4. Prepare Vegetables

While the chicken begins to cook, prepare your vegetables. In a large bowl, toss the halved potatoes and carrot pieces with the olive oil, 2 teaspoons each of minced tarragon and thyme, and a good amount of salt and pepper to taste. This step ensures that the vegetables are well-coated with the oil and herbs, enhancing their flavor as they roast.

5. Add Vegetables and Continue Roasting

After the initial 30 minutes of roasting, remove the chicken from the oven. Carefully spoon off any excess fat from the baking sheet, then arrange the seasoned vegetables around the chicken, placing the potatoes cut side down to ensure they get beautifully crispy. Return the baking sheet to the oven and continue roasting for an additional 40 minutes. The chicken is done when an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C).

6. Prepare Sauce

Transfer the roasted vegetables to a warmed baking dish or platter, then tip the chicken slightly to let any juices from the cavity run into a heavy small saucepan. Degrease these collected juices by skimming off the fat, and add them back to the saucepan. Pour the dry white wine onto the baking sheet and scrape up any browned bits, then add this mixture to the saucepan as well.

7. Reduce Sauce

Place the saucepan over medium heat and bring the wine mixture to a boil, allowing it to reduce for about 5 minutes until slightly thickened. Stir in 0.5 teaspoons each of minced tarragon and thyme to finish the sauce.

8. Carve and Serve

Carve the chicken and serve it alongside the roasted vegetables, garnishing with additional minced tarragon and thyme for a fresh, herbaceous touch. Enjoy your delicious herb-infused roast chicken with perfectly roasted spring vegetables.