2 sm. whole chickens (about 2-2 1/2 lbs. each), halved
3 tbsp. unsalted butter, melted
2 tbsp. red wine vinegar
1/2 c. chicken broth
3 lg. garlic cloves, roughly chopped
1/4 c. tarragon
Salt, pepper to taste

Thoroughly pat dry the chicken halves inside and out with paper toweling. Place the chicken halves in a metal baking dish, skin-side up, and brush evenly with melted butter. Bake in preheated 400-degree oven for about 40 minutes.

After the first 15 minutes, pour on the vinegar and chicken broth. Baste the chicken with the pan drippings every 10 minutes. About 5-7 minutes before the chicken has finished, scatter the chopped garlic and tarragon over the top of each chicken half and continue cooking. Remove the chicken to a warm platter. Season with salt and pepper; serve the chicken piping hot.