Preheat oven to 425 degrees.
Remove excess fat from each chicken breast and pat dry. Slide 2 lemon slices and assorted herbs (optional) under the skin of each breast. Season each breast with salt and pepper and place, skin side up, in a 9x13 baking dish.
Cover pan with foil (try to make sure foil is not touching the skin) and bake for 20 minutes. Reduce temperature to 350 degrees and cook for an additional 15 minutes. Remove foil and allow chicken to brown for an additional 15 minutes of cooking. (The chicken should be just cooked through and the bones will still have pink, even red. Once the bones are brown, the breast is overcooked.)
Remove chicken from pan and allow it to rest until cool enough to touch.
Remove and discard the chicken skin. Pull the meat from the bones into bite-sized pieces. (This is the only time-consuming part of the recipe!)
Cool chicken completely before making the salad.
In a large bowl, combine chicken, onion, celery, capers, grapes, tarragon, 2 tbsp mayonnaise and 1 tbsp dijon. Mix ingredients and add additional mayo and mustard to taste. Season with salt before serving with a loaf of great bread, a green salad, (I like romaine), and a side of the season's finest fruit.