Braised Herb Chicken with Shallots and Garlic
Rinse the meat and pat dry. Season inside and outside with salt and pepper and rub vigorously with 2/3 of the Mediterranean herbs.
Blanch the shallots and garlic for 3-4 minutes in boiling water. Drain, rinse with cold water and peel both. Peel the carrots and cut into sticks. Rinse, trim and finely chop the celery.
Heat the olive oil in a roasting pan and sear the chicken on all sides until golden. Lay the rest of the ingredients and the remaining herbs around the chicken along with the bay leaves. Pour in the chicken stock.
Place in a preheated oven at 175ºC (approximately 350ºF / gas mark 2-3) and roast for 50-60 minutes, basting from time to time with the juices. Add some extra water if necessary.
Season the stock with salt and pepper and serve everything together on plates.