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Preheat oven to 375°F. In a medium bowl, combine oil, tarragon (or thyme or basil), 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. Set aside.
If desired, remove skin from chicken. Place chicken in a shallow roasting pan. Brush chicken with the reserved oil mixture. Scatter onionsaround chickenin the roasting pan.
Roast chicken and onions, uncovered, for 35 minutes. Add tomatoes; roast, uncovered, about 10 minutes more or until chicken is no longer pink (170°F for breasts; 180°F for thighs and drumsticks) and vegetables are tender.