3 1/2 lb. chicken
Sea salt and pepper
1 head garlic, separated into cloves
1 sprig fresh rosemary
2 tbsp. olive oil
1 tbsp. chopped parsley
Oval chicken roasting "cocotte" with lid like "Le Creuset"

Preheat oven to 400 degrees. Wash and dry chicken. Season inside and outside of chicken with sea salt and pepper. Truss and place in "cocotte" with olive oil, rosemary and garlic cloves. Place in oven without lid and cook for 15 minutes. Cover with lid and continue cooking one hour until chicken is done.

Remove garlic, peel and set aside. Cut chicken into serving pieces and place on warmed platter. Skim fat from juices and pour over chicken. Sprinkle with parsley. Decorate with peeled roasted garlic and serve with vegetables and potatoes.

Serves 4.