Tarragon Chicken

Yield:
6 servings

Ingredients:

  1. 3 tablespoons olive oil
  2. 2 teaspoons dried tarragon, crushed
  3. 2 cloves garlic, minced
  4. 1/2 teaspoon blace pepper, coarsely ground
  5. 1/4 teaspoon salt
  6. 1 lb. cherry tomatoes
  7. 3 small onions, quartered
  8. 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.


TDS 3