Roast Chicken with Garlic and Herbs

• 1 (3 lb) whole roasting chickens
• salt, to taste
• pepper, freshly ground,to taste
• 12 cup olive oil
• 6 cloves garlic, peeled
• 3 sprigs fresh rosemary
• 3 sprigs fresh thyme
• 3 sprigs fresh parsley
• 3 sprigs fresh celery leaves
• 2 bay leaves
• 40 cloves garlic, unpeeled
• 14 cup dry white wine
• 1 loaf crusty French bread

1. Preheat oven to 375 degrees F.
2. Season chicken inside and out with salt and pepper.
3. Pour olive oil into large roasting pan (pan must have a tight fitting lid).
4. Place peeled garlic cloves inside chicken.
5. Tie 1 sprig each of rosemary, thyme, parsley, and celery leaves together and place inside chicken.
6. Place chicken in pan and turn to coat all sides with oil.
7. Scatter 40 unpeeled garlic cloves around chicken, along with remaining herbs and bay leaves.
8. Pour white wine over all.
9. Cover tightly, first with heavy duty foil, then with lid.
10. Roast for 90 minutes to 2 hours or until chicken is fork tender and juices run clear when chicken is pierced with a fork.
11. Slice french bread and toast in oven until golden.
12. Transfer chicken to a warm serving platter.
13. Remove garlic cloves from roasting pan, pinch to remove skins, and place in a small serving bowl.
14. Mash garlic with a fork until smooth.
15. Serve chicken with pan juices, toasted bread, and garlic for spreading on bread.

whole roasting chickens, salt, pepper, olive oil, garlic, rosemary, thyme, parsley, celery, bay leaves, garlic, white wine, crusty

Taken from www.food.com/recipe/roast-chicken-with-garlic-and-herbs-26374 (may not work)