Place the chicken in a zip top bag and pour in the marinade. Squish it all around in the bag to make sure it's evenly coated. Marinate at room temperature no longer than 30 minutes.
Place chicken in a cast iron skillet and pour remaining marinade over the top. Roast for 40-60 minutes, depending on the size of the chicken, until a meat thermometer inserted into the breast reaches 162 F. Remove from the oven and allow it to rest for about 10 minutes, then serve.
Don't let the chicken marinate for more than 30 minutes. The lemon juice will start to "cook" the chicken and result in a weird texture if it's left in there too long.
Once you've got the chicken in the zip top bag, place it in a casserole dish or plastic container just in case the bag gets punctured when you're trying to get the chicken fully coated with the marinade.
Get all the tarragon out of the bag when pouring the marinade over the top. Don't leave any flavor behind!
There's no need to truss the chicken. It will cook just fine without doing this so don't worry about it. No truss, no fuss!
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