Roasted Chicken With Fresh Herbs And Garlic 

Ingredients:
- 30 g fresh thyme, 1/2 chopped, 1/2 left whole
- 30 g fresh sage, 1/2 chopped, 1/2 left whole
- 15 g fresh flat-leaf parsley, 1/2 chopped, 1/2 left whole
- 1 None chicken (about 1.25kg)
- 100 ml olive oil
- 20 cloves garlic, unpeeled
- 2 sticks celery, finely chopped
- 1 sprig fresh rosemary
- None None French bread, to serve

Directions:
- Preheat the oven to 300°F. Using kitchen string, tie the whole sprigs of thyme, sage and parsley together into a bunch. Sprinkle the inside of the chicken with salt and place the herbs inside. Tie the legs and wings with kitchen string.
- To cook the chicken, heat the oil in a Dutch oven and saute the garlic, celery, rosemary and chopped herbs for 1 min. Add the chicken and baste with the herb mixture. Season with salt and black pepper and cover with a lid or aluminum foil. Roast for 2 hours, or until the juices run clear. Serve with French bread.