Tarragon Lemon Baked Chicken

Preheat the oven to 425 degrees F.

On a cutting board working with a large chef's knife (or in a mortar and pestle), combine tarragon, lemon zest, garlic, salt and pepper. Work ingredients with the knife, chopping to combine then smearing along the board to make a paste.

In a small bowl, combine tarragon paste with olive oil.

Place chicken on a baking sheet flesh side up. Divide herb and oil mixture evenly between the pieces, spreading to cover each piece.

Place chicken in oven and roast for about 30 minutes (time will vary depending on whether you are using breasts or thighs). Check doneness by piercing chicken with a paring knife; if juices run clear, chicken is done.