Ingredients

• 2 1/2 pounds bone-in, skin-on chicken thighs (about 8 thighs)

• 2 1/2 teaspoons kosher salt, divided

• 1 teaspoon olive oil, plus more for drizzling

• 1 (12-ounce) container Campari tomatoes (12 to 14 tomatoes), halved

• 3/4 cup halved red grapes (12 to 14 grapes)

• 1/3 cup chopped shallot (about 1 large shallot)

• 3 tablespoons grated lemon zest plus 1/4 cup fresh lemon juice (about 2 lemons) 

• 2 tablespoons sherry vinegar

• 2 tablespoons parsley

• 1 tablespoon finely chopped garlic (about 2 garlic cloves)

• 15 fresh tarragon leaves

• 1/2 teaspoon black pepper

• Flaky sea salt, lemon wedges, and extra-virgin olive oil, for serving