This could not be easier and you will have perfect chicken every time. The key is to not overcook the breasts and make sure you tent them after roasting to maintain the moisture.
6 Chicken Breasts with skin on and bone in
5 stalks of Celery, sliced in half
½ bunch of Italian Parsley
1 Onion sliced thinly. I find a mandoline makes this simple.
4 Bay Leaves
Salt and Pepper
Arrange the celery on a foil lined baking sheet, and then lie on the onions, tarragon, parsley and bay leaves.
Lay the chicken on top of the mixture and squeeze the juice of the lemon over the breast and on both sides. Pour on a small amount of olive oil, then salt and pepper well and cook skin side up in a preheated 375 degree oven for 45 minutes.
Remove and tent for at least 15 minutes and serve. Or if using the chicken for another dish, allow to cool and remove from bone and prepare as needed. I find that these will store for three days in the refrigerator without any ill effects.