Wash, pad dry and remove excess fat from chicken breasts. Transfer into a large bowl, add in all ingredients. Mix well to get chicken completely coated. Refrigerate for at least an hour, rotating half way through

Preheat oven to 400. Heat a small amount of oil in a large cast iron skillet )over medium high). Remove chicken from marinade, let excess liquid run of, then place skin side down into skillet. Cook until brown (about 3-4 minutes), flip and cook for another 5 minutes.( During this time, add in remaining tarragon bunch into the pan, and carefully tilt and spoon pan drippings over the chicken)

Transfer to oven and cook for another 25-30 minutes until chicken is cooked. Remove from oven, let rest for about 3 minutes then slice. Liquid should be clear and there should be no redness or pink color. Serve with rice or whatever you're in the mood for.