Preheat oven to 375 degrees F. Rinse chicken cavity; pat chicken dry with paper towels. Skewer neck skin to back; tie legs to tail. Place chicken in a shallow roasting pan. Brush with butter; sprinkle with salt and pepper.

Roast, uncovered, for 1-1/4 to 1-3/4 hours or until drumsticks move easily in sockets and chicken is no longer pink (180 degrees F). Add orange zest to honey then brush with half the honey and sprinkle with 1 tablespoon of the tarragon. Roast about 5 minutes more or until the chicken has a golden brown glaze.

Remove chicken from pan and tent with foil. Transfer roasting pan to stove top. Add shallots, champagne, orange juice, broth, remaining honey, and green beans (if using). Simmer, uncovered, about 10 minutes or until juices thicken slightly and shallots are tender. Add green beans and carrots to pan. Simmer for 3 to 5 minutes or until heated through. To serve, return chicken to pan. If desired, drizzle with remaining honey.