4 half breasts, with skin and bones 1/2 bunch fresh tarragon leaves 1/4 cup fresh lemon juice Kosher salt to taste Fresh ground black pepper to taste 3/4 cup gf chicken stock
Wash and dry breasts and peel back skin, but dont remove it. Cover exposed meat with tarragon leaves, patting them down so they lie flat.
Arrange chicken in a roasting pan. Pour lemon juice over and around chicken and let it sit at room temperature for 30 minutes.
Twenty minutes before roasting, place oven rack in bottom third of oven and preheat to 500 degrees F.
Salt chicken and roast for 10 mintues. Turn chicken pieces over and roast for 10 minutes more. To brown skin, turn over again and roast for 5 more minutes. Remove pieces to a serving platter and tent with foil to keep warm.
Pour off fat and place roasting pan on stove over medium high heat. Add chicken stock and bring to a boil. Scrape up any browned bits and add remaining tarragon. Reduce by half. Serve sauce over chicken.