Italian Meats and Poultry Recipes - Roast Tarragon Chicken

Ingredients    

• 2 1/2 to 3 pounds meaty chicken pieces (breast halves, thighs, and drumsticks)

• 3 tablespoons olive oil

• 2 1/2 teaspoons dried tarragon, crushed

• 2 cloves garlic, minced

• 1/2 teaspoon salt

• 1/2 teaspoon coarsely ground black pepper

• 1 pound cherry tomatoes

• 8 small shallots

• Fresh tarragon leaves (optional)

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Method:

1. Preheat oven to 375°F. If desired, skin chicken pieces; set aside.

2. In a medium bowl stir together olive oil, dried tarragon, garlic, salt, and pepper. Add cherry tomatoes and shallots; toss gently to coat. Use a slotted spoon to remove cherry tomatoes and shallots from bowl, reserving the oil mixture.

3. Place chicken in a single layer in a shallow roasting pan. Add shallots to roasting pan; set cherry tomatoes aside. Brush chicken with the reserved oil mixture. Discard any remaining oil mixture.

4. Roast chicken and shallots for 35 minutes. Add cherry tomatoes; roast for 10 to 12 minutes more or until chicken Is tender and no longer pink (170°F for breasts; 180°F for thighs and drumsticks) and vegetables are tender.

5. If desired, garnish with fresh tarragon leaves.