Roast Tarragon Chicken With Corn and Tomato Salsa

• 3 small chickens (2 1/2-3 pounds)
• 1 bunch fresh tarragon
• 1 lemon
• 3 cloves garlic, crushed
• 2 tablespoons olive oil
• Coarse sea salt and freshly ground pepper to taste
• 6 ears corn
• 1 small red onion
• 4 large tomatoes
• 1/2 cup extra-virgin olive oil
• Red wine vinegar to taste
• Coarse sea salt and freshly ground pepper
• 1 cup basil leaves

1. Preheat the oven to 450 degrees.
2. Wipe the chickens with paper towels and put a few tarragon leaves in the cavities and under the skin covering the breast and legs (pull back the skin over the breast with your fingers and push in the leaves).
3. Rub the chicken inside and out with the lemon.
4. Crush the garlic cloves and put one inside each cavity.
5. Truss the chickens, sprinkle the chickens with olive oil, salt and pepper to taste and put them on roasting racks.
6. Roast the chickens for 45 minutes, or until their juices run clear when tested with a skewer and their skin is golden.
7. Meanwhile, blanch the corn in salted boiling water.
8. With a sharp knife, scrape off the kernels into large bowl.
9. Dice the onion and the tomatoes and add them to the boil.
10. Combine the oil and vinegar and season to taste with salt and pepper.
11. Add the dressing to the vegetables and toss.
12. Using a sharp carving knife or a cleaver, split the chickens in half down the middle.
13. Arrange them on a serving platter with the corn salsa spooned around them.
14. Garnish with basil leaves and serve at room temperature.

chickens, tarragon, lemon, garlic, olive oil, salt, corn, red onion, tomatoes, extravirgin olive oil, red wine vinegar, salt, basil

Taken from cooking.nytimes.com/recipes/5503 (may not work)