Classic Lemon Tarragon Chicken

• 2 large lemons
• 4 small (10 oz.) chicken breasts, halved
• 1 tsp. minced garlic
• 1 t kosher salt
• 4 sprigs fresh Tarragon
• 2 T EVOO
• 1/2 t. fresh ground black pepper
• 1 c. reduced sodium chicken broth
• Chopped fresh tarragon for garnish

1. Heat oven to 400F. Cut 1 lemon into very thin slices; juice the other lemon.
2. Loosen the skin or rub flesh with garlic and season with half the salt. Tuck a lemon slice and a tarragon sprig on each breast.
3. Place chicken in shallow roasting dish. Drizzle breasts with olive oil and reserved lemon juice.
4. Scatter remaining lemon slices over chicken and seaon with s&p. Pour broth around chicken in roasting dish.
5. Roast 40 mins or until chicken is cooked through; remove from oven.

lemons, chicken breasts, garlic, kosher salt, tarragon, t, fresh ground black pepper, chicken broth

Taken from www.epicurious.com/recipes/member/views/classic-lemon-tarragon-chicken-52791721 (may not work)