• 1,3kg/3lbs free-range chicken
• 40 large cloves of garlic, unpeeled
• 3 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 2 bay leaves
• 4 tablespoons olive oil
• Salt
• Black pepper

Preheat the oven to 190°C/375°F/gas5.

Clean the chicken cavity if necessary, rinse and dry with kitchen paper. Place 3 sprigs of thyme, 1 sprig of rosemary and 1 bay leaf in the cavity.

Heat the oil in a large frying pan. Add the chicken and cook for about 3 minutes on each side, until lightly coloured all over. Place in a deep casserole just large enough to hold the chicken. Place 2-3 cloves of garlic in the cavity, and the remainder around the chicken. Pour over the oil from the frying pan and place the remaining herb sprigs and bay leaf on top of the chicken. Cover the dish tightly, sealing well with a strip of foil around the rim, scrunching it to form a tight seal. Bake for 1-3/4 hours-do not uncover during cooking. Remove the dish from the oven and allow to stand, covered, for 10 minutes before serving. Meanwhile toast the bread and place in a serving basket.

Carve the chicken. The garlic is squeezed out of its skin onto the toast or chicken.