A whole chicken is generously seasoned with salt, black pepper, and aromatic tarragon, then roasted to perfection with butter, garlic, and white wine. The result is a tender, juicy bird with crispy, golden-brown skin. The pan drippings are combined with chicken stock to create a flavorful sauce that complements the succulent meat.

For a classic French roast chicken with aromatic herbs, a medium-bodied white wine like Greco or a light-bodied red like Pinot Noir would pair nicely. The Greco's crisp acidity and subtle herbaceous notes complement the chicken's tender texture and savory flavors, while Pinot Noir's delicate fruit and earthy undertones enhance the dish's rich, buttery profile. A sparkling wine could also work well, cutting through the richness.