I make tarragon roast chicken from time to time, it's our favorite. Sprinkle the chicken with sea salt and pepper, stuff the cavity with several spoons of dried tarragon, or about 1/3 cup fresh. Roast at 450 degrees until done. While the chicken "rests" I make the tarragon sauce- place a couple of spoonfuls of the pan drippings into a saucepan over medium-high heat and pour in about a half cup of white wine(you could also use broth), cook until it's reduced to 1/4 cup then pour in 1/2 cup of heavy cream, cook four more minutes and stir in a generous amount of tarragon. This is unbelievably delicious pour over the chicken.
For my "everyday" roast chicken I stuff the cavity with a quartered onion and a few spoonfuls each of cinnamon and coriander. Rub the outside with olive oil and sprinkle liberally with salt, pepper and coriander before roasting.