Directions:

In a medium bowl, stir together the olive oil, tarragon, garlic, pepper and salt. Add cherry tomatoes and onions; toss gently to coat.

Using a slotted spoon remove the tomatoes and onions from the bowl, reserving olive oil mixture.

Place chicken pieces in a shallow roasting pan. Brush chicken pieces with the reserved olive oil mixture.

Roast chicken for 20 minutes. Add the onion and roast for another 15 minutes. Add the cherry tomatoes; roast for 10 more minutes or until chicken is no longer pink and vegetables are tender.

Serve hot.