Sweet And Savory Baked Chicken With Pineapple And Tarragon

• 3/4 ounce fresh tarragon (I use infinite herbs pack)
• 1 1/2 teaspoons coarse salt
• 1/4 teaspoon ground pepper
• 1 (4 1/2 lb) roasting chickens, cut into pieces (about 4 1/2 lbs.)
• 2 1/2 cups chopped fresh pineapple
• 8 shallots (2 coarsely chopped, 6 halved length wise)
• 2 tablespoons rice wine vinegar
• 1/2 teaspoon sugar

1. Preheat oven to 425u0b0F
2. Chop 2 sprigs of fresh Tarragon and combine in bowl with 1 tsp salt, and 1/4 tsp ground pepper. Rub mixture all over chicken. Transfer to larger roasting pan, you can refrigerate this up to 24 hours before baking.
3. Put pineapple, chopped shallots, rice wine vinegar, sugar, and 1/2 tsp salt into food processor. Mix until slightly chunky.
4. Spread pineapple mixture over chicken and then add remaining Tarragon sprigs and sliced shallots to roasting pan. Bake chicken, basting with pan juices occasionally, until skin is golden, about 50 minutes.

fresh tarragon, coarse salt, ground pepper, roasting chickens, pineapple, shallots, rice wine vinegar, sugar

Taken from www.food.com/recipe/sweet-and-savory-baked-chicken-with-pineapple-and-tarragon-219229 (may not work)