This lovely French recipes comes from the book: Around My French Table by Dorrie Greenspan. She includes several hints to make a more succulent bird. The bread the chicken roasts on will make an additional treat.
Olive oil
2 thick slices bread
1 whole chicken
2 sprigs each of rosemary, thyme and oregano
1 head of garlic, cut in half horizontally
2/3 c. White wine or water
4 baby potatoes, quartered
2 carrots, quartered
1 onion, quartered
Rub the inside of a large Dutch oven or roasting pan with oil. Place bread in the center of the pan. Season chicken inside and out with salt and pepper. Put 1/2 of the garlic and 1/2 sprig of each herb inside the chicken. Put the chicken in the pot resting on the bread. Put the other half of the garlic and herbs in the pot. Pour in a few T. Of oil and the broth or wine. Put pan in an oven preheated to 450 degrees for 45 minutes. Toss the vegetables with olive oil, salt and pepper and add to the pot. Roast for another 45 minutes. After removing from the oven, place chicken on a large platter, breast side down. Put a small bowl under one end of the platter and let sit for 10 minutes, covered with foil. You want the breast end to be down. This will transfer juices to the breast making it more moist.
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