Roast Chicken With Grapes, Chestnuts And Tarragon Butter

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1 stick plus 2 tablespoons unsalted butter, softened

3 tablespoons chopped tarragon

Salt and freshly ground pepper

One 4-pound chicken

1 thyme sprig

1 rosemary sprig

1 bay leaf

6 thick slices lean bacon, cut into 1/4-inch strips (5 ounces)

24 vacuum-packed whole chestnuts (7 ounces)

1 pound black or red grapes, stemmed

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