Sheet-Pan Tarragon Chicken with Asparagus and Tofu

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2 lemons

1/ 4 cup olive oil

4 to 6 garlic cloves, finely minced ( or use a garlic press)

2 teaspoons salt

½ teaspoon pepper

1-ounce package of fresh tarragon leaves, rough chopped, about ¼ to ⅓ cup

1 extra-large bunch asparagus, trimmed (about 1 ½ pounds)

1 to 2 large leeks, sliced into ½ inch thick rounds ( if dirty, rinse, see notes)

4 to 5 medium chicken breasts (boneless, skinless) about 1 to 1 ½ lbs or sub tofu, or chicken thighs- see notes

Directions at feastingathome.com

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