Summary

Ingredients

• 1 chicken, approx. .5 kg
• Salt and pepper from the mill
• 1 herb, bouguet garni made from parsley, thyme, lemon peel and bay leaf
• 1 sprig rosemary
• 1 sprig sage
• 1 sprig parsley
• 1 sprig oregano
• 40 cloves garlic (3-4 bulbs)
• 10 tablespoon oil (best olive oil)
• 1 baguette (s)

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Instructions

1. 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.
2. 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.
3. 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.
4. The garlic makes the chicken nice and hot.