Step 1: Preheat the Oven

Preheat your oven to 375°F (190°C).

Step 2: Prepare the Chicken

Rinse the chicken and pat it dry with paper towels. Rub the chicken all over with olive oil, then season generously with salt and pepper. Sprinkle the chopped tarragon and minced garlic over the chicken. Squeeze the lemon halves over the chicken, then place the lemon halves inside the cavity.

Step 3: Roast the Chicken

Place the chicken in a roasting pan. Arrange the baby potatoes around the chicken. Pour the chicken broth into the pan. Roast in the preheated oven for 45 minutes.

Step 4: Add the Vegetables

After 45 minutes, add the asparagus, cherry tomatoes, and green beans to the roasting pan. Toss the vegetables with the juices in the pan. Continue roasting for an additional 30-45 minutes, or until the internal temperature of the chicken reaches 165°F (75°C) and the vegetables are tender.

Step 5: Rest and Serve

Remove the chicken from the oven and let it rest for 10 minutes before carving. Transfer the chicken and roasted vegetables to a serving platter. Garnish with fresh tarragon sprigs.