Ingredients

• 3 tablespoons extra-virgin olive oil, divided
• 1 pound boneless, skinless chicken thighs, trimmed
• 1 teaspoon salt, divided
• 1 teaspoon ground pepper, divided
• 1 pound baby yukon gold potatoes, halved lengthwise
• ¾ cup low-sodium chicken broth
• 1 large lemon, sliced and seeds removed
• 4 cloves garlic, minced
• 1 tablespoon chopped fresh tarragon, plus more for garnish
• 6 cups baby kale