Instructions: Soak top and bottom of 3 1/4 quart clay cooker in water for about 15 minutes, drain. Line bottom and sides of cooker with parchment paper.

Combine olive oil, garlic and herbs in cooker. Rinse chicken and pat dry.

Place chicken over garlic mixture. Drizzle with the lemon juice. Sprinkle with salt and pepper to taste.

Place covered cooker in cold oven. Set oven at 475 degrees F. Bake until chicken is tender and juices run clear when thigh is pierced, about 1 1/4 hours. Remove cover, bake until chicken is crisp and brown - 5 to 10 minutes longer.

Carve chicken and spoon cooking liquid over chicken. Serve the garlic cloves with the sliced French Bread.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.