Perfect Roast Chicken with Tarragon, Garlic and Lemon Update from France

I have made this recipe countless times, varying only the herbs. For variety, I use fresh rosemary or 1/2 t. anise seeds.

The high fast heat and olive oil guarantees a very brown crispy skin and juicy breast meat. If any pieces are not quite cooked enough, cook for 2 minutes in the microwave. Cooking in the oven 5 or 10 minutes longer dries out the meat. Your kitchen will smell wonderful and guests will gasp.

Perfect Roast Chicken with Tarragon, Garlic and Lemon
Ingredients:
1 4-5 lb chicken
extra virgin olive oil
salt and pepper
1/2 lemon
4 cloves garlic
bunch fresh tarragon
Instructions:
Take the chicken out of the frig 30-60 minutes ahead to bring it to room temperature.
Preheat the oven to 45o degrees F. for at least 10 minutes.
Place the rack in the middle of the oven.
Rinse the chicken inside and out, remove any string and place in a small roasting pan lined with foil
Drizzle olive oil over the chicken and season the outside with sea salt and freshly ground pepper.
In the cavity, place:
finely sliced lemon
garlic cloves, cut in half
tarragon
Place the roasting pan in the oven without a cover, leaving the oven door open for as short a time as possible.
Roast for one hour. Do not open the oven for any reason.
AFter one hour, remove the chicken and let rest for 10 minutes.
Remove the lemon, garlic and herbs and add them to the drippings in the pan.
Remove the chicken to a cutting board or plate.
Pull or cut the chicken into pieces and arrange on a platter. If any pieces are not done, finish them for one-minute in the micro-wave.
Drizzle the drippings, lemon, garlic and herbs from the pan over the chicken, and serve.

Notes from France:
I've made roast chicken a few times here.   First, I choose a lovely yellow chicken from the market (poulet jaune).  Strangely, chicken is not common here.  The local people each ducks and geese.   I found some preserved lemons in the Narbonne market (non-bottled) and used a few slices in the chicken stuffing.   Also, local purple garlic.   For herbs, I used sage and rosemary from the back garden here.   Also, a nice sprinkling of herbs de provence over a thick coating of local olive oil.   All from the Saint Pierre or Narbonne markets.