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Heat the oven to 400 degrees. Cut 4 very thing sliced of lemon and remove the seeds. Juice the remaining lemon and reserve. Season chicken all over with salt and pepper. Arrange in a 9x13 inch baking dish. Slide fingers under the skin of each chicken breast and slip a tarragon sprig and lemon slice under the skin of each chicken breast. Smooth skin to cover the meat. Add garlic cloves to baking dish. Drizzle with olive oil. Pour on lemon juice. Nake, uncovered, for 45-50 minutes, basting with pan juices and occasionally turning over the chicken and rotating baking dish, until chicken is nicely browned and just cooked through. Serve with roasted garlic cloves and spoon pan juices over the chicken.
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