Easy Roasted Tarragon Chicken With Vegetables

• 4 lb (1.8kg) whole chicken ↔ Replace
• 1 teaspoon dried thyme ↔ Replace
• 2 teaspoons salt, plus more if desired ↔ Replace
• 1 teaspoon black pepper, plus more if desired ↔ Replace
• 4 tablespoons olive oil, divided ↔ Replace
• 1 lb red potatoes or Yukon gold potatoes, cut into bite size pieces ↔ Replace
• 2 carrots, peeled and chopped ↔ Replace
• 1 rib of celery, chopped ↔ Replace
• 3 medium leeks, tough ends trimmed, cut down the middle lengthwise then sliced ↔ Replace
• 1 tablespoon brown sugar ↔ Replace
• ¼ cup chicken broth ↔ Replace
• 6 cloves of garlic peeled and smashed ↔ Replace
• ½ cup (125ml) white wine ↔ Replace
• 1¼ cups (300ml) heavy cream/double cream ↔ Replace
• ½-¾ cup loosely packed tarragon leaves, thick stems removed and rough chopped ↔ Replace
• 1 heaping tablespoon Dijon mustard ↔ Replace
• ¼ teaspoon salt ↔ Replace
• ¼ teaspoon freshly ground black pepper ↔ Replace
• 1 teaspoon grated Lemon zest ↔ Replace

Converted measurements are approximate; the original source remains authoritative.

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