Chicken with 40 cloves of garlic

Ingredients for 4 servings:

• 1 chicken, approx. 1.5 kg
• Salt and pepper from the mill
• 1 herb, Bouguet garni of parsley, thyme, lemon peel and bay leaf
• 1 sprig(s) rosemary
• 1 sprig(s) sage
• 1 sprig(s) parsley
• 1 sprig(s) of oregano
• 40 cloves garlic (3-4 bulbs)
• 10 tbsp oil (best olive oil)
• 1 baguette(s)

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Season the chicken inside and out with salt and pepper. Place a small bunch of parsley, thyme, 1 lemon peel, and a bay leaf into the chicken’s belly cavity. Finely chop the remaining herbs and place them in a roasting pan along with the unpeeled garlic cloves and the olive oil. Add the chicken and toss to coat all over with oil. Cover the roasting pan and braise in a preheated oven at 180°C for about 1.5 hours. Squeeze out the garlic cloves, spread the soft insides on lightly toasted baguette slices, and eat with the chicken. The garlic gives the chicken a nice spicy flavor.