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1
Place chicken, breast side up, on a rack in a shallow roasting pan.
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2
Stir together olive oil, tarragon, garlic, pepper, and salt in a med.
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3
bowl.
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4
Add tomatoes and shallots; toss to coat.
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5
Remove tomatoes and shallots; set aside.
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6
Brush chicken with remaining olive oil mixture.
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7
Roast in a 375* oven for 1 to 1 1/4 hours or until juices run clear.
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8
180* on thermometer.
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9
During last 25 minute of cooking, arrange shallots around chicken in pan.
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10
During last 10 minute of roasting, arrange tomatoes around chicken in pan.
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11
Remove tomatoes, shallots, and chicken from the roasting pan.
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12
Cover chicken; let stand for 10 minute before carving.
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13
Serve chicken with shallots and tomatoes.
