TARRAGON ROAST CHICKEN WITH TOMATOES AND SHALLOTS

1 chicken, about 3 1/2 to 4 pounds
3 tablespoons olive oil
1 tablespoon dried tarragon
2 teaspoons minced garlic
1 teaspoon kosher salt
8 shallots, peeled
1 pound cherry tomatoes, halved

Preheat oven to 375 degrees F.

Rinse and pat chicken dry.

In small bowl combine olive oil, tarragon, garlic and salt. Rub about two-thirds of the mixture over chicken. Toss remaining mixture with shallots and tomatoes.

Place chicken breast side up on a rack in a shallow baking pan.

Roast in oven about 1 1/4 hours or until leg moves freely in the joint and juices run clear. During last 25 minutes of cooking, add shallots to baking pan. During last 10 minutes of cooking, add tomatoes to pan. When chicken is done, remove from oven and let sit for 5 minutes before carving.

Divide chicken, shallots and tomatoes between four plates.

Makes 4 servings
Adapted from source: McCormick's