Chicken Pot Roast
['1 chicken (3 1/2 pounds), in 8 pieces, rinsed and patted dry', 'Salt and freshly ground black pepper, to taste', '2 tablespoons unsalted butter', '2 tablespoons olive oil', '2 cups diced carrots', '1 large onion, halved and slivered', '2 tablespoons minced garlic', '1 tablespoon chopped fresh tarragon (or 1 teaspoon dried)', '2 tablespoons flat-leaf parsley', 'for garnish']
1. Preheat the oven to 350°F. Season the chicken generously with salt and pepper.
2. Melt the butter with the oil in a large, heavy ovenproof casserole over medium heat. Brown the chicken in batches, about 8 minutes per batch, being careful not to pierce the skin. Remove to a plate.
3. Reduce heat to medium-low. Add the carrots, onion, garlic, and tarragon; cook, stirring, for 5 minutes. Return the chicken and any juices to the casserole, arranging the pieces atop the vegetables. Cover and bake in the oven for 1 hour, basting occasionally. Sprinkle with chopped parsley and serve immediately.
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