Preheat oven to 200°C or 180°C fan. Place tarragon or parsley with orange rind in cavity of chicken. Season well and truss with string.
Rub butter or oil all over chicken and place on a roasting rack in a baking pan, breast-side up. Pour over ½ cup of stock.
Bake for 20 minutes. Turn and baste well. Reduce heat to 190°C or 170°C fan. Cook for another 50 minutes, turning and basting chicken every 20 minutes and adding more stock if necessary. Pour over wine in final 10 minutes of cooking, ensuring chicken is breast-side up to brown. Remove chicken from pan and discard string. Keep in a warm place.
To prepare gravy, pour off all but 2 tablespoons of pan juices and heat on high. Add flour and stir for 2 minutes, until light brown. Stir in chicken stock and simmer for 5 minutes to thicken. Season and pour into a gravy boat.
Cut chicken into serving pieces and arrange on a heated serving dish. Serve with roast potatoes, vegetables of choice and gravy.