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1
Pre-heat oven to 430 degrees.
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2
Rinse chicken all over with water (including inside the cavity).
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3
Dry and place breast-side down in a roasting pan that leaves about 1 inch of space on the sides of the chicken.
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4
Pour olive oil liberally over the entire back of the chicken.
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5
Liberally add salt, pepper, and garlic powder to the entire back of the chicken.
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6
Turn the chicken breast-side up.
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7
Pour olive oil liberally over the entire breast-side of the chicken.
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8
Liberally add salt, pepper, and garlic powder to the entire breast-side of the chicken.
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9
Using a sharp knife, cut the garlic head in half horizontally, and place both halves in the cavity of the chicken. Add a few cloves of minced garlic into the olive oil bath.
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10
Do not tie its legs.
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11
If you want a more citrusy taste, cut a lemon or orange in half horizontally, squeeze some of the juice into the cavity of the chicken and then place the halves into the cavity.
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12
Double check that there is enough olive oil at the bottom of the pan. It should be about an inch.
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13
Place into the oven and bake for 1 hour. Oil should be sizzling and popping with a brown caramel color once the chicken is done. The legs should also move freely.
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14
Move it to the table, let it rest for 5 minutes and carve.
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15
Once you have carved the chicken, move the bath of bubbling garlicky olive oil to the table, and let your guests dip the French Baguette right into the leftover sauce.
