Sweet and Savory Baked Chicken with Pineapple and Tarragon

Preheat oven to 425 degrees. Stir chopped tarragon, 1 teaspoon salt, and 1/4 teaspoon pepper in a small bowl. Rub mixture all over chicken. Transfer to a large roasting pan, arranging chicken so pieces are not touching. Refrigerate until ready to bake (up to 1 day).

Put pineapple, chopped shallots, vinegar, sugar, and 1/2 teaspoon salt into a food processor. Process until mixture is slightly chunky, about 2 minutes.

Spread pineapple mixture over chicken. Top with dabs of butter. Add the remaining tarragon sprigs and 6 shallots to roasting pan. Bake chicken, basting with pan juices occasionally, until skin is golden, about 50 minutes.