Tarragon Chicken

Yield: 6 servings

Ingredients

3 tablespoons olive oil

2 teaspoons dried tarragon, crushed

2 cloves garlic, minced

1/2 teaspoon blace pepper, coarsely ground

1/4 teaspoon salt

1 lb. cherry tomatoes

3 small onions, quartered

3 lbs. frying chicken, cut into pieces

Directions:

In a medium bowl, stir together the olive oil, tarragon, garlic, pepper and salt. Add cherry tomatoes and onions; toss gently to coat.

Using a slotted spoon remove the tomatoes and onions from the bowl, reserving olive oil mixture.

Place chicken pieces in a shallow roasting pan. Brush chicken pieces with the reserved olive oil mixture.

Roast chicken for 20 minutes. Add the onion and roast for another 15 minutes. Add the cherry tomatoes; roast for 10 more minutes or until chicken is no longer pink and vegetables are tender.

Serve hot.

Please note that some ingredients and brands may not be available in every store.

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