INSTRUCTIONS
1. Preheat over to 450 degrees.
2. In a bowl, mix the room temperature butter with the tarragon.
3. With your fingers, ease the skin away from the chicken and spread some of the butter inside. Spread the rest of the butter on the outside, all over the chicken. Sprinkle some extra salt, if desired.
4. Rub a cast iron skillet (or baking dish) with butter and place your chicken in it, breast side up. If desired, tie the drumsticks together with twine.
5. Add the garlic around the chicken and bring the skillet to the oven.
6. Roast the chicken for 1 hour, basting with pan juices every 15 minutes, or until the juices run clear when the meaty part of a thigh is pricked with a skewer or knife.
7. When chicken is ready, remove the chicken and garlic, reserving them and reserve the juices in a separate bowl.
8. Bring the skillet to the stove, over medium high heat.
9. Add the wine to deglaze the pan, scraping the browned bits from the bottom. Let it cook until reduced by half and then add the pan juices and the chicken broth. Boil again until reduced to about ¾ cup.
10. Remove the skillet from the heat and add the cold butter, which will help thicken the gravy.
11. Stir in the lemon juice and season with salt and pepper.
12. Put the chicken and garlic cloves back in the skillet, spooning some of the gravy on the chicken, and serve!
