4 to 5 ib. whole chicken
2 c buttermilk
2 tbsp honey
1 oz. fresh tarragon sprigs
1 tbsp sweet Hungarian paprika
1 tsp kosher salt
1/2 tsp onion powder
1/2 tsp garlic powder
Freshly ground black pepper

Rinse chicken. Using poultry shears, cut chicken in half, lengthwise through the breast. Cut along backbone on either side, ending with two halves. Rinse chicken halves and pat dry. Place chicken halves, cut sides together, in a large heavy freezer zip-top bag. Whisk together buttermilk and honey. Pour over chicken in the bag. Push 3/4 of the tarragon sprigs in between the chicken halves and around the outside. Seal the bag after pressing out all of the air. Refrigerate at least 8 hours or overnight. Preheat oven to 375 F. Line a deep roasting pan with foil. Place a rack in the pan. Fish out the tarragon sprigs from the buttermilk bath and arrange on the rack. Discard buttermilk marinade. Place the chicken halves, skin-side up, on top of the tarragon sprigs. Combine paprika, salt, onion powder, and garlic powder. Sprinkle evenly over the chicken halves, then top with freshly ground black pepper. Roast chicken for 1 hour, until golden. The thickest part of the chicken half should reach 165 F. on a meat thermometer, and the juices should run clear when pierced. Let the chicken rest 15 minutes, then cut each half in half again for 4 servings. Garnish with remaining fresh tarragon.