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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°F. In a medium bowl combine oil, tarragon, garlic, salt, and pepper. Add tomatoes; toss gently to coat. Using a slotted spoon, transfer tomatoes to another bowl, reserving oil mixture. Add onions to oil mixture; toss gently to coat. Using the slotted spoon, transfer onions to another bowl, reserving oil mixture.

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  • Arrange chicken in a shallow roasting pan. Brush chicken with the reserved oil mixture. Add onions to roasting pan.

  • Roast chicken and onions for 35 minutes. Add tomatoes; roast about 10 minutes more or until chicken is done (170°F for breasts; at least 175°F for thighs and drumsticks) and vegetables are tender.

Nutrition Facts

384 calories; 23 g total fat; 5 g saturated fat; 4 g polyunsaturated fat; 12 g monounsaturated fat; 104 mg cholesterol; 389 mg sodium. 558 mg potassium; 8 g carbohydrates; 2 g fiber; 4 g sugar; 35 g protein; 0 g trans fatty acid; 826 IU vitamin a; 17 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 9 mg niacin equivalents; 1 mg vitamin b6; 28 mcg folate; 0 mcg vitamin b12; 40 mg calcium; 2 mg iron;

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