3 tbsp canola oil
2 1/2 tsp dried tarragon*
2 garlic cloves, minced
1/2 tsp freshly ground black pepper
1/4 tsp salt
1 lb cherry tomatoes
10 to 12 tiny whole onions
2 1/2 to 3 lb chicken breasts, thighs, and/or legs
Preheat oven to 375 degrees.
Combine the oil, tarragon, garlic, pepper, and salt together in a medium bowl. Add the tomatoes and onions, tossing gently to coat with the mixture. Using a slotted spoon, remove tomatoes and onions; reserve oil mixture.
Skin chicken, if desired. Place in a shallow roasting pan and brush with the oil mixture. Roast at 375 degrees for 20 minutes. Add the onions and roast another 15 minutes; add tomatoes and roast another 10 minutes or so until the chicken is no longer pink.
To serve, garnish with fresh tarragon sprigs, if desired.
*Rosemary may be substituted, if you prefer.