Directions

1. Preheat oven to 375 degrees F. In a large roasting pan combine potatoes, lemons, and onion. Drizzle with olive oil and sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Toss to coat and spread to an even layer. Set aside.
2. Using a sharp knife, make four or five 1/2- to 1-inch slits in the meaty parts of each chicken piece. Insert a slice of garlic into each slit. Place chicken, bone sides down, in a single layer over vegetables in the roasting pan. Sprinkle chicken with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
3. Roast, uncovered, for 45 to 55 minutes or until chicken is no longer pink (170 degrees F for breast halves or 180 degrees F for thighs).
4. Meanwhile, in a large saucepan, cook green beans, covered, in enough boiling salted water to cover for 8 to 10 minutes or just until tender. Drain and keep warm.
5. Transfer chicken to a serving platter. Remove lemon halves from the roasting pan. Add green beans to the potato mixture along with the tarragon; toss to combine. Add to serving platter with chicken.