Rinse and pat dry fryer pieces that have been skinned.
Place chicken pieces on a rack in a shallow baking pan; brush lightly with oil.
Sprinkle with lemon juice, paprika, pepper and tarragon.
Bake at 350Â° F. for 50 minutes or until tender.
Garnish with lemon slices and parsley.
If gravy is allowed, drain off all fat before thickening.
Add 1 small can unsalted mushrooms, drained. (165 calories per serving.)