1. Preheat oven to 200°C.
2. Remove giblets from chicken’s cavity (if any) and remove any excess fat
3. Salt and pepper the inside of the chicken.
4. Squeeze lemon juice all over the outside of the chicken. Place lemon halves inside chicken along with garlic cloves. Tie 5 sprigs fresh thyme, parsley, and rosemary together with kitchen twine and place inside the chicken.
5. Rub 1 tablespoon olive oil over chicken. Mix dried tarragon, thyme, salt and pepper together in a small bowl. Rub mixture over outside of chicken. Tie chicken legs together with kitchen twine. Use additional twine around back of the chicken to keep wings in place.
6. Transfer prepped chicken to large rimmed sheet pan.
7. In a large bowl, combine potatoes, carrots, and onion with remaining 2 tablespoons of olive oil. Season generously with salt and pepper. Spread vegetables around chicken on the large sheet pan. Place remaining 15 sprigs of thyme around on the vegetables.
8. Roast chicken and vegetables for 50-60 minutes. Let chicken rest 15 minutes before slicing. Cover with aluminum foil to keep warm.
9. Transfer chicken and vegetables to a large platter, and serve. Enjoy!