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. Preheat oven to 180°C (356°F). Season chicken inside and out with salt and pepper. Stuff the cavity with the bouquet garni made from parsley, thyme, lemon peel, and bay leaf.
2. Finely chop the remaining herb sprigs (rosemary, sage, parsley, and oregano). Place in a roasting pan with the unpeeled garlic cloves and olive oil. Add the chicken and turn until coated with oil all over.
3. Cover the roasting pan and roast for 1.5 hours, or until the thickest part of the thigh reaches 74°C (165°F).
4. Toast the baguette slices over medium heat for 1-2 minutes per side until lightly golden.
5. Squeeze the soft garlic from each roasted clove and spread onto the toasted baguette slices. Serve with the chicken.