Brush with olive oil or cooking oil. In a small bowl combine garlic powder, tarragon, salt, and pepper; sprinkle on the outside of the bird, then rub in. Place lemon slices and parsley in body cavity. Tuck the drumsticks under the band of skin that crosses the tail. If there is no band, tie drumsticks to the tail. Twist the wing tips under the bird.
Place chicken, breast side up, on a rack in a shallow roasting pan. Insert a meat thermometer into the center of one of the thigh muscles. The bulb should not touch the bone. Roast, uncovered, in a 325 degree F oven for 1-3/4 to 2-1/2 hours or until meat thermometer registers 180 degrees F to 185 degrees F. At this time, chicken is no longer pink and the drumsticks move easily in their sockets. When the bird is two-thirds done, cut the band of skin or string between the drumsticks so the thighs will cook evenly. Remove chicken from oven and cover it with foil. Let stand 10 to 20 minutes before carving.
Meanwhile, for sauce, in a medium saucepan stir together the brown sugar and cornstarch. Stir in the cherries, apple juice, and lemon juice. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Stir in brandy. Heat through. Serve sauce with chicken. Makes 10 servings.