ersatzreality's Chicken with 40 Cloves of Garlic

ersatz mentioned having this the other night. We immediately begged for the recipe, of course. Thanks, ersatz!

• 1 (4 pound) chicken, rinsed and patted dry
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 scant cup olive oil
• 2 fresh flat-leaf parsley sprigs
• 1 fresh rosemary sprig
• 1 fresh thyme sprig
• 1 fresh sage sprig
• 1 Turkish bay leaf (or 1/2 California bay leaf)
• 1 celery rib
• 40 garlic cloves, peeled (from 3-4 heads)

Put a rack in middle of oven and preheat oven to 350.

Sprinkle chicken inside an dout with salt and pepper. Tie legs together with kitchen string and fold wings under chicken. Heat oil in a 6- to 8-quart heavy ovenproof pot over moderately high heat until hot but not smoking. Add chicken and sear, turning it carefully, until golden brown all over, about 10 minutes. Transfer chicken to a plate.

Tie herbs and celery together with string to make a bouquet garni and add to pot (we usually skip the tying part and just toss 'em in). Scatter carlic over bottom of pot and put chicken breast side up on top of garlic. Cover tightly, transfer to overn, and bake, basting twice, until termometer inserted into thickest part of a thigh (without touching bone) registers 170 F, 30 to 40 minutes. Transfer chicken to a cutting board and let stand for 10 minutes; reserve pan juices.

Spread roasted garlic on toasts and cut chicken into serving pieces. Serve chicken drizzled with some pan juices.

We use baguette slices - mashing the garlic and oil into those is delicious. Usually also serve with buttered carrots.