Preheat oven to 375°F. Rinse chicken and pat dry with paper towels.
Place breast side up, on a plate. Mix 1 1/2 tablespoons olive oil, 1 1/2 teaspoons tarragon leaves, 1 tablespoon garlic, 1/4 teaspoon black pepper, 1/8 teaspoon salt in a small bowl.
Rub seasoned oil over entire chicken, including cavity. Place on rack in shallow roasting pan. Roast 1 to 1 hour 15 minutes or until cooked through.
Meanwhile, mix remaining olive oil, tarragon, garlic, salt and pepper in a separate bowl; add the cherry tomato. Stir to combine. Let marinate at room temperature while chicken roast in oven.
During last 25 minutes of roasting, arrange shallots around chicken in pan.
Remove chicken and shallots from the roasting pan. Cover chicken loosely with aluminum foil; let stand 10 minutes before carving.
Serve chicken with cooked shallots and tomato mixture drizzled over chicken pieces. Serving it this way creates a beautiful presentation. Garnish with fresh tarragon if you have it.
This recipe easily converts to pre-cut chicken; no need to adjust cook time.
This recipe goes well with whole pheasant. Since pheasant is leaner than chicken, reduce oven temperature to 350°F. If you use boneless, skinless pheasant breast, adjust cooking time to 40 - 45 minutes.