Photo used for illustrative purposes.

The chicken is roasted with fresh tarragon. Its soft licorice notes get a citrusy smack from the caper berries. Toss a handful of cherry tomatoes into the pan for pops of color. Be sure to get a plump free-range chicken; I like those from Tree-Range Farms, a local collective of farmers. From Beth Dooley.

• 1 (4- to 5-lb.) chicken

• 2 tbsp. hazelnut or olive oil

• Coarse salt and freshly ground black pepper

• 1 bunch fresh tarragon, plus about 1/4 c. chopped, plus more for garnish

• 1 large shallot, cut into chunks

• 1/4 cup caper berries, drained

• 1 1/2 c. cherry tomatoes, or more to taste

Directions

Preheat the oven and the roasting pan to 450 degrees. Using sharp kitchen shears, remove the backbone from the chicken and set aside. Flatten the chicken by placing the skin side up on a cutting board and applying firm pressure to the breastbone. Rub the chicken with the oil and generously season with the salt and pepper on both sides.

When oven is preheated, carefully place the chicken in the roasting pan. Put the tarragon bunch into the cavity of the chicken. (If desired, add the backbone to the pan and roast alongside for extra flavor. Otherwise, be sure to save it for stock.) Scatter the shallot, caper berries, cherry tomatoes and chopped tarragon on and around the chicken, lifting it to tuck a few of the vegetables and capers under the breast and legs.

Roast until the thickest part of the breast close to the bone hits 150 degrees on an instant-read meat thermometer and the joint between the thighs and body registers 170 degrees, about 45 minutes. Remove the chicken and transfer to a cutting board and allow to rest for about 5 minutes before carving.