Roasted Chicken & Potatoes

Directions

1. Preheat oven to 350° Fahrenheit.
2. Gently separate the skin from the breast on the chicken, keeping the skin from ripping, and slide butter slices evenly on both sides.
3. Liberally salt the entire exterior of chicken; season with tarragon. Drizzle olive oil lightly over the chicken.
4. Arrange potatoes in a large cast-iron skillet or roasting pan. Place chicken directly on top of potatoes.
5. Roast in the preheated oven until the juices run clear and the internal temperature using a meat thermometer reads 165° Fahrenheit, about 2 hours. Remove from the oven and let rest for 15 minutes before carving.