1 Each (2-3 Lb) Whole Free-Range Fryer Chicken
1 Cup Summer Herbs, chopped (Italian Parsley, Rosemary, Chives, Thyme, Lavender, Mint)
¼ Cup Extra Virgin Olive Oil
3 Each Heads of Garlic
2 Each Medium Carrots
1 Each Medium Onion
1 Tbsp Sea Salt
1 Tspn Fresh Ground Pepper

Chop the carrots and onion into large 1-inch pieces. Crush the garlic cloves and leaving the skins (this keeps the garlic from burning). Rub the chicken with the extra virgin olive oil; season with salt and pepper and then coat the entire chicken with the mixture of chopped herbs. Place the chopped vegetables and whole garlic cloves in the bottom of a heavy roasting pan and set the chicken on top of the vegetables. Roast in a pre-heated 500° oven for 20 minutes or until the skin has developed a deep brown crispness, sealing the natural juices and flavors. Turn the temperature down to 350° and continue to roast for an additional 25 minutes. Remove from the oven and let rest for 10 minutes.

**Tip: As seen on the show, this recipe pairs great with Pilsner Urquell beer