Ingredients

1 whole chicken

2-3 heads garlic (30-40 cloves)

1/4 teaspoon salt

1/4 teaspoon pepper

1 teaspoon sugar

1 tablespoon herbes de provence, plus

1/4 teaspoon herbes de provence

1/4 cup butter

Preparation

  1. Preheat the oven at 375°F.
  2. Break the heads of garlic into cloves and cut the tip off each clove; do NOT peel the cloves.
  3. Butter a casserole dish or deep baking pan and distribute the garlic evenly over the bottom; Clean up the chicken and put it in the baking pan on top of the garlic.
  4. Salt and pepper the outside of the chicken and sprinkle the sugar inside the chicken; Sprinkle 1 tablespoons of herbes provencales UNDER the breast skin and 1/4 teaspoons inside the chicken.
  5. Cut about half a stick of butter into slices and distribute these over and around the chicken; Put in oven UNcovered.
  6. Baste every 10 minutes, the first time after 20 minutes.
  7. Take out of the oven after 1 hour and let sit for 5 minutes.
  8. Cut up the chicken; Take the carcass out of the pan and retrieve the garlic; Serve the chicken with the garlic and drizzle with the accumulated gravy/chicken juice.
  9. Eat and steer clear of human beings and small animals for 24 hours.