Tarragon's bold, aniselike 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 meaty chicken pieces (breast halves, thighs,
and drumsticks)
- 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.
- If desired, remove skin from chicken.
Arrange chicken in a single layer in a shallow roasting pan.
Brush with the reserved oil mixture.
- 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.
Nutritional facts per serving: calories: 227, total fat: 13g, saturated fat: 2g,
cholesterol: 67mg, sodium: 170mg, carbohydrate: 5g, fiber: 1g,
protein: 23g
Recipe provided by Better
Homes and Gardens - BHG.com
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and Family Network for the best of cooking,
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and more. © Copyright 2003 Meredith Corporation. All Rights Reserved.
