4 chicken breasts
1 lemon, zested and thinly sliced
4 sprigs of tarragon
kosher salt and freshly ground black pepper.
Preheat oven to 450 degrees F.
Place the chicken breasts in an oven prove skillet, drizzle both sizes of each breast with olive oil and season with salt and pepper. Top each breast with the lemon zest and tarragon leaves. Place two lemon slices on each breast.
Place skillet in oven and roast chicken for 20 minutes. Turn off heat and let sit in oven for 5 more minutes. Remove from oven and serve.