Tarragon's bold, anise-like flavor complements the sweetness of the roasted tomatoes and shallots. If tarragon is too strong for your taste buds, try rosemary or thyme instead.

Roasted Tarragon Chicken

3 tablespoons olive oil
2 1/2 teaspoons dried tarragon, crushed
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon salt
2 cloves garlic, minced
1 pound cherry tomatoes
8 small shallots
2 1/2 to 3 pounds chicken pieces (breast halves, thighs, and drumsticks)

1. In a medium bowl stir together oil, tarragon, pepper, salt, and garlic. Add tomatoes and shallots; toss gently to coat. Using a slotted spoon, remove tomatoes and shallots from bowl, reserving the oil mixture.
2. If desired, remove skin from chicken. Arrange chicken in a single layer in a shallow roasting pan. Brush with the reserved oil mixture.
3. Roast chicken in a 375°F (190°C) oven for 20 minutes. Add the shallots; roast for 15 minutes. Add the tomatoes; roast for 10 to 12 minutes more or until chicken is no longer pink (170°F / 80°C for breasts; 180°F / 85°C for thighs and drumsticks) and vegetables are tender.

Makes 6 servings.

Nutritional facts per serving (1/6 of recipe): calories: 227, total fat: 13g, saturated fat: 2g, cholesterol: 67mg, sodium: 170mg, carbohydrate: 5g, fiber: 1g, protein: 23g

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