Herb-Seasoned Roasted Chicken

First, preheat your oven to a high temperature of 450 degrees Fahrenheit (230 degrees Celsius).

Next, take a large rimmed baking sheet and cover it with aluminum foil to prevent any mess.

Now, take the chicken breasts and place them on a flat surface. Using kitchen shears, carefully cut along both sides of the spine to remove it.

Then, grasp the chicken firmly on either side and gently pry it open like a book. Flip the breast side up and use your hands to press down on each side until you hear a cracking sound. This will help flatten the chicken.

Place one of the flattened chickens on one end of the prepared baking sheet. Repeat the process with the second chicken.

In a small bowl, mix together salt, dried tarragon, paprika, and black pepper. Add a bit of oil to the mixture and rub your fingers under the chicken's skin to distribute it evenly. Gently slide slices of lemon under the skin, arranging them in a single layer.

Finally, put the chicken in the oven and roast it until the skin is crispy and golden brown. Use an instant-read thermometer to check that the thickest part of the breast reaches a safe internal temperature of 165 degrees Fahrenheit. This should take around 35 minutes. Once done, let the chicken rest for 5 minutes before cutting it into 8 pieces.