Ingredients
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
Preparation
Heat oven to 400F. Cut 1 lemon into very thin slices; juice the other lemon. 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. Place chicken in shallow roasting dish. Drizzle breasts with olive oil and reserved lemon juice. Scatter remaining lemon slices over chicken and seaon with s&p. Pour broth around chicken in roasting dish. Roast 40 mins or until chicken is cooked through; remove from oven.
