Here is a traditional French recipe for chicken with tarragon. Tarragon gives a very delicate flavor to the meat, simply delicious!
Chop fresh tarragon leaves, 3-4 mushrooms, 2 shallots and mix with 2 tbsp of creme fraiche.
Add salt and pepper to taste.
I recommend you purchase a really high-quality, organic chicken (maybe from your local farmers market or your health-food store). Gently slide your fingers under the skin of the chicken, all around the top and the breasts, until skin is well separated from the meat. Be careful not to poke any holes in the skin. When this is done, put the mixed tarragon cream under the skin, coating the chicken throughout. If you have any leftover cream mixture, put it inside the chicken.
You’re done! Cook in 400 degree oven for the first 20 minutes, then lower heat to 350. Baste chicken every 15 minutes with cooking juices. Add new potatoes (washed, of course) directly in your cooking dish. Total cooking time will depend on the size of your chicken. Normally, about 1 hour for a small to medium chicken, and longer if bigger.
Bon appetit!