Wash and dry the chicken. Cover with the salt and leave uncovered in the refrigerator for 12–18 hours.
Remove from refrigerator 1 hour prior to roasting. Wash off the salt and pat the chicken dry with a towel. Preheat oven to 425°.
Place the vegetables and tarragon in the bottom of a roasting pan and place the chicken, breast-side up, in the pan. Pour the butter and alcohol over the chicken. Place the clementines in a single layer on top of the chicken. Place in the oven and roast for 20 minutes. Turn the heat down to 375° and continue roasting for another 45–50 minutes.
Remove from the oven and allow to sit for 10–15 minutes, then serve.