Crispy Roast Chicken

I was surprised that this was so good - the bread, couldn't get enough of it! Best served with garlic mashed potatoes, roasted asparagus and a salad.

Ciabatta bread or focaccia bread (at least 1 in/2.5 cm thick and enough to cover a 12-in/30-cm square)

4 to 6 tbsp (60 to 90 mL) olive oil, divided

Salt and pepper, to taste

1 chicken (4 to 5 lb/1.8 to 2.2 kg)

1 whole garlic head (rub off outside papery skin and slice in half horizontally through all the cloves)

1 lemon, cut in half

1 lime, cut in half

1/2 bunch fresh tarragon, coarsely chopped

1/2 bunch fresh thyme, coarsely chopped 1. Heat oven to 400 F (205 C). 2. Place bread slices in centre of a metal roasting pan.

Drizzle 2 to 3 tbsp (30 to 45 mL) of the olive oil over bread and sprinkle with salt and pepper.

Season cavity of chicken with salt and pepper. Stuff cavity with prepared garlic head, lemon, lime, tarragon and thyme.

Rub outside of chicken with remaining olive oil and season with salt and pepper.

Place chicken, breast side up, on bread slices.

Roast chicken for 1 1/2 hours, until it is very brown and crispy and pan juices run clear when you cut between the leg and thigh. Internal temperature should be 165 F (74 C). 7. Remove from oven, cover with foil and let chicken rest for 10 to 15 minutes before carving.

Serve with slices of the fabulous bread from the pan.