1/2 cup olive oil 2 teaspoons chopped tarragon 2 teaspoons chopped shallots 6 tablespoons lemon juice 4 boneless, skin-on chicken breasts (about 1 1/4 pounds)

Step 1 Mix together the olive oil, tarragon, shallots and lemon juice. Place in a bowl, add the chicken and spoon over to coat. Refrigerate for 4 to 5 hours.

Step 2 Heat the oven to 400 degrees. Roast the chicken breasts until cooked through, about 20 to 25 minutes. Cool, remove skin, dice and set aside.

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