4 half chicken breasts, with skin and bones 1/2 bunch fresh tarragon leaves 1/4 cup fresh lemon juice Kosher salt to taste Fresh ground black peppers 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 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. Season chicken with salt and roast for 10 mintues. Turn breasts over and roast for 10 minutes more. Turn over again and roast for an additional 5 minutes; browning skin.
Remove chicken breasts to a serving platter and tent with foil to keep warm.
Pour off fat from pan and place roasting pan on stove burner over medium-high heat. Add chicken stock and bring to a boil. Scrape up any browned bits and add remaining tarragon. Reduce by half.