Season the chicken inside and out with salt and pepper. Put a bouquet of herbs made from parsley, thyme, 1 piece of lemon peel and bay leaf into the belly of the chicken.
Finely chop the remaining herbs and place in a roasting pan along with the unpeeled cloves of garlic and olive oil. Add the chicken and turn it until it`s coated with oil all over. Cover the roasting pan and stew in the preheated oven at 180 ° C for approx. 1.5 hours.
The cloves of garlic are squeezed out, the soft inside is spread on slices of baguette (which are lightly toasted) and eaten with the chicken.