Add the chicken breasts to a large bowl with a tight fitting lid.
Add in the seasonings and squeeze 1/2 of a lemon over the chicken in the bowl.
Refrigerate the chicken for at least 2 hours.
Add 3 Tbsp. olive oil to a cast iron skillet.
Turn the pan onto a medium to high heat.
Listen for the popping sound of the oil. Once you do, add your chicken to the pan.
Cook the chicken breast on one side for 5 minutes until the breasts look crispy.
Turn over and cook the other side for 5 minutes.
Reduce heat and cook chicken for an additional 12 minutes each side.
Take the chicken out of the pan and set aside on a plate until later.
Add the carrots, potatoes, and onion to the cast iron pan.
Sprinkle the vegetables with the salt and pepper as well as the tarragon,
Cook on medium heat for approxinately 15 minutes or until tender.
Squeeze the other half of the lemon over the vegetables.
Turn off your heat on your stove and place the chicken back into the cast iron skillet.
Garnish with lemon wedges and parsley.
Serve and enjoy!
