1 chicken butterflied
1 head of garlic
1 small bunch fresh thyme, rosemary, parsley, sage, basil and marjoram/oregano
Virgin Olive oil as needed
Salt and pepper
Pound the garlic and herbs in a mortar adding virgin olive oil to obtain a smooth paste and rub the pounded herbs all around the chicken and between the skin and the flesh. Place the chicken in a zip-lock bag and leave to marinate in the fridge over night.
The cooking is a matter of you own experience but I use a core thermometer and finish at 52°C.