Heat oven to 220°C/200°C fan/gas 7. Slice the potatoes about 5mm thick and tip into a large roasting tray (30cm x 40cm). Add the olive oil, garlic and some seasoning, then mix well with your hands and spread out to an even layer. Tuck in the lemon slices and pop in the oven to roast for 20-25 mins, until the potatoes are tender.
Meanwhile beat the mascarpone, lemon zest, tarragon, and some seasoning together. Cut a slit in the side of each chicken breast, ensuring that you don’t pierce through to the other side.
Using your fingers, make a pocket and stuff the mascarpone mix inside. Lightly season the chicken breasts, then wrap 2 slices of Prosciutto di Parma around each, covering the pocket tightly.
Remove the potatoes from the oven, gently toss through the beans, then top with the chicken. Pour the stock over potatoes and drizzle the chicken with a little oil, then return to the oven for 18-20 mins until the chicken is cooked through and the beans are tender. Serve sprinkled with a little extra tarragon.