Preheat the oven to 425 degrees F.
Place the chicken in a small roasting pan. Slip your fingers between the skin and breast to make a pocket and insert the 4 slivers of butter and tarragon leaves. Pull the skin back in place. Rub both sides of the bird lightly with the softened butter. Season both sides and inside the cavity with salt and pepper. Arrange the onions and remaining herbs inside the cavity and tie the legs together with kitchen twine.
Roast for 20 minutes breast-side down. Turn the bird and roast for 20 minutes breast side-up. Lower the temperature to 375 degrees F, turn the bird breast-side down, and roast until golden brown, the juices run clear and an internal thermometer inserted into the thickest part of the thigh registers 170 degrees F., about 30 to 45 minutes more. Remove from the oven and transfer to a platter to rest for 15 minutes. Tent to keep warm.
Spoon off the fat from the pan juices, and place the roasting pan on 2 stovetop burners over medium heat. Add the chicken stock and bring to a boil, stirring to deglaze the pan, and scrape up any brown bits from the bottom of the pan. Simmer until reduced to about 3/4 cup, about 3 minutes.
Make a slurry using the white wine and cornstarch. Whisk the slurry into the hot sauce and bring to a boil to thicken. Remove from the heat and season, to taste, with salt and pepper. Transfer to a gravy boat or decorative bowl.
Carve the chicken and serve with the Herbed Rice Pilaf with Peas, and pan gravy.
Herbed Rice Pilaf with Peas:
Melt the butter in a medium saucepan over medium-high heat. Add the onions and cook, stirring, for 3 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the rice, salt, and pepper, and cook, stirring, until the rice is glassy, about 2 minutes. Add the stock and bring to a boil. Reduce the heat to low, cover, and cook until almost all the liquid is absorbed, about 10 minutes. Add the peas without stirring. Cover and continue to cook until the liquid is absorbed, about 4 minutes. Remove from the heat and let sit covered without stirring for 15 minutes.
Fluff with a fork. Add the parsley and mint and stir to combine. Adjust seasoning to taste and serve.
Yield: 4 to 6 servings

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2391.91 Kcal (10014 kJ)
Calories from fat	627.11 Kcal
		% Daily Value*
Total Fat	69.68g	107%
Cholesterol	134.67mg	45%
Sodium	22008mg	917%
Potassium	2503.8mg	53%
Total Carbs	373.94g	125%
Sugars	6.65g	27%
Dietary Fiber	3.81g	15%
Protein	68.34g	137%
Vitamin C	16.5mg	27%
Vitamin A	0.3mg	11%
Iron	63.7mg	354%
Calcium	787.5mg	79%

Amount Per 100 g
Calories	252.22 Kcal (1056 kJ)
Calories from fat	66.13 Kcal
		% Daily Value*
Total Fat	7.35g	107%
Cholesterol	14.2mg	45%
Sodium	2320.66mg	917%
Potassium	264.02mg	53%
Total Carbs	39.43g	125%
Sugars	0.7g	27%
Dietary Fiber	0.4g	15%
Protein	7.21g	137%
Vitamin C	1.7mg	27%
Iron	6.7mg	354%
Calcium	83mg	79%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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