Heat the oil in a 24cm-diameter Le Creuset casserole dish over a low to medium heat. Season the chicken pieces with salt and pepper. Sear in the casserole until browned, then remove and set aside. Add the lardons to the casserole and stir fry until browned, then remove and set aside.
Cover Le Creuset with the lid, place it in the heated oven, and roast for 2 to 2 1/2 hours until the juices run clear, not pink, when the thigh is pierced with a skewer, or an instant-read thermometer reads 180°F (For crock pot, cook covered on HIGH for 6 to 8 hours, less time for a smaller bird).
Preheat the oven to 350°F. Lightly grease the inside of Le Creuset or crock pot. Wash and dry the chicken and truss into shape. Grease it lightly all over with olive oil and rub a little salt and pepper on the skin. Place the chicken, breast side up, in Le Creuset or crock pot, and sprinkle the tarragon over the breasts and legs.
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