• Place an oven safe 12-inch saucepan in the middle rack of an oven and preheat to 450 degrees, keeping the skillet in the oven until fully preheated.
• In a small bowl, combine the salt and pepper and then set aside.
• On a cutting board, pat the whole chicken dry with paper towels and then rub the surface with oil.
• Sprinkle the entire surface of the whole chicken with the salt and pepper blend, then tie the legs back with twine and tuck the wing tips behind the back.
• Transfer the whole chicken onto the now hot 12-inch saucepan, skin side up and roast the chicken until the thigh registers 135 degrees and the breast registers 120 degrees, around 25-35 minutes.
• Turn off the oven and leave the chicken in the saucepan in the oven, or until the breast registers 160 degrees and the thighs register 175 degrees.
• Remove the saucepan from the oven and place on the stovetop with a towel covering the hot handle.
• Transfer the whole chicken to a carving board to rest, around 20 minutes.
• Finally, carve the chicken and serve with the Tarragon-Lemon pan sauce.

Tarragon Lemon Sauce Directions

• While the chicken rests, remove all but 1 Tbsp of fat from the skillet where the whole chicken was cooking.
• Place the skillet over medium-high heat and add the diced shallot and cook until soft, around 2 minutes.
• Stir in the chicken broth and mustard, using a spatula to scrape up any browned bits on the saucepan.
• Cook the sauce until it is reduced, around 3 minutes.
• Remove the pan from the heat and then add butter and whisk to blend.
• Finally add the tarragon and lemon juice, season with salt and pepper and then set aside for serving over the chicken.