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FOR THE CHICKEN:.
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Butterfly chicken and flatten breastbone.Tuck wings behind back.Using sharp knife, lightly score skin of thighs and legs,making 2 shallow cuts on each part about 1/8 inch into meat and about 3/4 inch apart.
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Dissolve 1/2 cup salt in 2 quarts cold water in large container.
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Submerge chicken in brine,cover with plastic wrap, and refrigerate 1 hour.
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Meanwhile,adjust oven rack to middle position and heat oven to 450 degrees.
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Place tarragon, thyme, scallions, garlic, remaining 1/4 teaspoon salt, and 1/4 teaspoon pepper on cutting board; mince to fine paste.
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Transfer herb paste to medium bowl and add butter.
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Using fork or stiff rubber spatula, mix until combined.
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Transfer 2 tablespoons herb butter to small bowl and refrigerate; set aside remainder at room temperature.
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Remove chicken from brine and rinse under cold water; pat dry with paper towel.
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Using fingers, carefully seperate skin from each side of breast to form pocket.
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Place 1 tablespoon softend herb butter in each pocket (one tablespoon on each breast).Using spoon or fingers, spread butter over breast meat in pocket under the skin.
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Season skin with pepper.
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Heat oil in ovensafe 12-inch skillet over medium-high heat until just smoking.
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Place chicken skin-side down in skillet and reduce heat to medium.
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Cook until lightly browned, 8 to 10 minutes.
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Transfer skillet to oven and roast chicken 25 minutes.
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Using tong, flip chicken so skin-side is facing up.
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Using spoon or spatula, evenly coat chicken skin with remaining softened butter and return to oven.
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Roast chicken until skin is golden brown and instant-read thermometer inserted in thickest part of breast registers 160 degrees and 175 degrees in thickest part of thight, 15 to 20 minutes.
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Transfer chicken to carving board and let rest, uncovered, 20 minutes.
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FOR THE SAUCE:.
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While chicken rests, pour pan juices into fat separator; allow liquid to settle 5 minutes.
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Pour juices into 2-cup measuring cup and add enough chicken broth to measure 1 1/2 cups.
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Add 2 teaspoons fat from fat separator to skillet and place over medium heat.
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When fat is shimmering, add flour and cook, stirring constantly, until golden, about 60 seconds.
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Add broth and bring to simmer, scraping pan bottom to loosen browned bits.
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Simmer rapidly until reduced to 1 cup, 5 to 7 minutes.
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Stir in any accumulated chicken juices from carving board; return to simmer and cook 30 seconds.
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Remove pan from heat, whisk in cold herb butter and lemon juice; season with salt and pepper.
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Carve chicken and serve, passing sauce separately.
