Chicken In The Garden
|Broiler fryer||1 , quartered|
|Salt||1 1⁄2 Teaspoon, divided|
|Dried tarragon||1 Teaspoon, divided|
|Small new potatoes||1 Pound, pared|
|Snipped chives||2 Tablespoon (Fresh)|
|Chopped fresh parsley||2 Tablespoon|
|Celery pieces||2 Cup (32 tbs), diagonally cut|
|Fresh lemon juice||1 Tablespoon|
Sprinkle chicken on both sides with 1/2 teaspoon salt and 1/2 teaspoon tarragon.
Heat butter or margarine in large skillet; add chicken, skin side down, and brown slowly; turn, and brown other side.
Transfer the chicken to a shallow 3 or 4 quart casserole.
Add potatoes to the butter in skillet; cook slowly over low heat for about 5 minutes and add to casserole.
Sprinkle chicken and potatoes with chives, parsley and drippings from skillet.
Cover tightly with casserole lid or aluminum foil.
Bake in 375Â° oven 30 minutes.
Remove from oven and remove cover.
Add celery pieces and asparagus.
Sprinkle vegetables with remaining 1 teaspoon salt and 1/2 teaspoon tarragon; spoon juices in casserole over asparagus and celery.
Drizzle with lemon juice.
Cover tightly and bake 30 minutes longer, or until chicken and vegetables are tender; baste occasionally with the juices in the casserole.