Preheat oven to 400℉.
Remove chicken from package and dry completely with paper towels.
Pick tarragon leaves off of half of the bunch. Finely chop and combine with soft room temperature butter.
Rub tarragon butter all over chicken. Inside and out.
Stuff chicken with one bunch of thyme, ½ bunch of tarragon and 3 lemon quarters.
Tie chicken legs together with butcher's twine. Season chicken with salt and pepper.
Place chicken (breast side up), on roasting rack on baking sheet. Squeeze the remaining lemon quarter on chicken.
Place in oven and roast for 20 minutes. Then reduce oven to 375℉ and continue to roast for another 40 minutes.
Let chicken rest for 10 minutes before serving.