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1
Put oven rack in middle position and preheat to 425F.
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2
Finely grate enough zest from 1 lemon to measure 1 tablespoon, then squeeze enough juice from same lemon to measure 2 tablespoons.
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3
Stir together butter, tarragon, zest, 1/2 teaspoon salt, and pepper.
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4
Put chicken, breast side up, in a small roasting pan.
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5
Starting from neck cavity, work your fingers gently between skin and flesh of breast to loosen skin all the way to thighs without tearing.
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6
Put one fourth of tarragon butter under skin of each breast, then rub skin from outside to spread evenly.
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7
Starting from large cavity, loosen skin on both sides of cavity with a paring knife (to provide access to thighs), then work your fingers gently between skin and flesh of thighs and drumsticks.
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8
Divide remaining tarragon butter among thighs and drumsticks, rubbing skin from outside to spread evenly.
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9
Season cavity and skin with salt and pepper, then halve remaining lemon and put inside cavity along with garlic.
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10
Tie drumsticks together with kitchen string.
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11
Whisk together honey, lemon juice, oil, and remaining 1/4 teaspoon salt.
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12
Roast chicken 30 minutes, then brush pan juices and half of honey mixture over chicken and roast 10 minutes more.
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13
Brush chicken again with pan juices and remaining honey mixture and continue to roast until thermometer inserted in fleshy part of a thigh (do not touch bone) registers 170F, about 20 minutes more.
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14
Transfer chicken to a cutting board and let stand 10 to 15 minutes before carving.
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15
Skim fat from pan juices and serve juices with chicken.
