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Ingredients

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Directions

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  • 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.

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  • If desired, remove skin from chicken. Arrange chicken in a single layer in a shallow roasting pan. Brush with the reserved oil mixture.

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  • Roast chicken in a 375 degree F 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 degree F for breasts; 180 degree F for thighs and drumsticks) and vegetables are tender. Makes 6 servings.

Nutrition Facts

227 calories; 13 g total fat; 2 g saturated fat; 67 mg cholesterol; 170 mg sodium. 5 g carbohydrates; 1 g fiber; 23 g protein;

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