This is definitely a family favorite! I use a clay cooker for this recipe but I would imagine you could use a large roasting pan with a lid.
1 TBSP olive oil
40 cloves garlic, whole, peeled
1/4 tsp dried rosemary, crumbled
1/8 tsp dried thyme leaves
1/8 tsp sage leaves, crumbled
1 whole large frying chicken (4-4/12 pounds)
1 TBSP lemon juice
(Using a clay cooker) Soak top and bottom of clay cooker for 15 minutes. Drain.
Combine olive oil, garlic and herbs in cooker. Rinse chicken and pat dry reserving neck and giblets for other use. Place chicken over garlic mixture. Drizzle with lemon juice. Sprinkle with salt and pepper. Place covered cooker in cold oven. Set to 475 and bake until chicken is tender and juices run clear when thigh is pierced (about 1 1/4 hours). Remove cover and bake until chicken is crisp and brown (5-10 minutes). Carve chicken and spoon cooking liquid over chicken. Serve with garlic and french bread.