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1
Preheat the oven to 425F Arrange the lemon slices in a single layer down the center of a roasting pan.
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2
Rub the chicken with the oil and season with salt and pepper.
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3
Place the chicken skin side up on the lemon slices and bake for 35 minutes.
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4
Transfer to the boiler and cook until the skin is crisp, about 3 minutes.
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5
Drizzle the chicken with the lemon juice.
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6
Meanwhile, using a food processor, mix together the peas, ricotta, 1/2 teaspoon tarragon and 1/4 teaspoon salt.
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7
On a work surface, working with 2 wonton wrappers at a time, spoon a teaspoon of the pea mixture onto the center of each wrapper.
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8
Moisten the edges with water and fold the wrapper in half diagonally to form a triangle, pushing out any air pockets and pressng the edges firmly to seal.
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9
With the long side of the triangle facing you, fold the top point back toward you, then fold the right and left points to meet and press all 3 points firmly together, sercuring with more water.
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10
In a large pot of boiling, salted water, cook the tortellini until they float to the top, about 5 minutes.
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11
Using a slotted spoon, transfer the tortellini to 4 plates.
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12
Divide the chicken and roasted lemon slices among the plates and top with the pan juices.
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13
Sprinkle with the remaining 2 1/2 teaspoons tarragon.
