Chicken Pot Roast

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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

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