1 tbsp. olive oil
40 cloves garlic, whole, peeled
1/4 tsp. dried rosemary leaves, crumbled
1/4 tsp. dried thyme leaves
1/8 tsp. crumbled sage leaves
1 whole lg. frying chicken (4-4 1/2 lb.)
1 tbsp. lemon juice
Salt
Pepper
Sliced French bread

Formidable as it sounds, this astonishing quantity of garlic (about a bulb and a half) actually cooks to a gently sweet flavor with roast chicken in clay. Try it as it is served in Provence -- spreading the soft garlic on crusty French bread.

1. Soak top and bottom of 3 1/4 quart clay cooker in water about 15 minutes; drain. Line bottom and sides of cooker with parchment paper.

2. 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.

3. Place covered cooker in cold oven. Set oven at 475 degrees. Bake until chicken is tender and juices run clear when thigh is pierced, about 1 1/4 hours. Remove cover; bake until chicken is crisp and brown, 5-10 minutes.

4. Carve chicken and spoon cooking liquid over chicken. Serve with garlic and French bread.