Method
1. Wash chicken under cold water, pat dry with absorbent paper. Place chicken onto a board and rub all over with oil, then butter. Squeeze juice from lemon into a jug, then place lemon halves in cavity of chicken.
2. Tuck wings under chicken and tie legs together with kitchen string. Season with salt and pepper. Place chicken into a flameproof baking dish then pour over lemon juice.
3. Cook in a moderately hot oven (190C) for about 1 hour 20 minutes or until chicken is browned all over and cooked when tested, brushing chicken with pan juices during cooking. (Cover chicken with foil during cooking if over-browning. )
4. To make tarragon sauce, remove cooked chicken from baking dish and keep warm. Remove excess fat from pan juices in baking dish. Place baking dish onto stove-top over a high heat. Add wine and chicken and stir over heat, until mixture boils and reduces by half. Reduce heat. Stir in butter and blended cornflour and water. Stir over heat until sauce boils and thickens. Carefully strain mixture over a jug, then stir in tarragon.
5. Serve chicken with tarragon sauce and salad. Garnish with lemon wedges.

Hint. Chicken should be cooked thoroughly before serving. To test, simply insert a skewer deeply through the thickest part of the chicken meat. When it is properly cooked, the juices will run absolutely clear, not pink.