Balsamic Glazed Chicken with Tarragon Carrots and Fried Potatoes

The chicken is insanely moist, the carrots are full of flavor, and the potatoes are crispy... What more could you ask for?

Balsamic Glazed Chicken
This is a recipe I picked up about 5 years ago from Williams Sonoma, it is a keeper, for sure.

1/3 c Balsamic Vinegar
1 1/2 tbs brown sugar
2 tbs Worcestershire
2 tbs honey or dijon mustard
1 tbs oilve oil
1 medium sized roaster (4-5 lbs), innards removed and rinsed

Preheat oven to 375. In a small sauce pan, combine vinegar, sugar, and Worcestershire sauce. Simmer for about 3 minutes over medium heat. Remove from heat and whisk in mustard and olive oil.

Season chicken inside and out with salt and pepper and place in a roasting pan. Liberally brush chicken with sauce and put in oven. Continue brushing another 2 or 3 times. Roast for 30 minutes and reduce heat to 350 for about 50 minutes or until thermometer reads 170. Let sit in oven for 10 minutes.

Tarragon Carrots

4 Carrots, sliced
3 cloves of garlic, minced
1 tbs tarragon
2 tbs butter
Salt and pepper to taste

Melt butter in a saute pan. Add carrots, tarragon, and garlic. Saute over medium heat until carrots are soft, about 10 minutes. Season with salt and black pepper.

Fried Potatoes

4 large yukon gold potatoes, chopped unti 1 inch cubed
4 cloves garlic, minced
2 tbs butter
Salt and pepper to taste

Place pepper in a medium sized pot and cover with water. Cover and boil until potatoes begin to soften, about 15 minutes. Drain.

Melt butter in a large saute pan. Add potatoes and stir to coat in butter. Cook over medium high heat for about 15 minutes. Add garlic and continue cooking until potatoes are soft on the inside and crisp on the outside., about 5 minutes.