| 1 | Thick terracotta pots (chicken bricks or romertopf) especially for baking chickens in can be bought now in many kitchen shops; they are foolproof to use, and keep the oven clean. |
| 2 | Paint the bird all over with mustard and lay it in the bottom half of the terracotta pot. |
| 3 | Cut the peeled clove of garlic in half and rub it over the inside of the pot. |
| 4 | Rub the skin of the bird with salt and pepper. |
| 5 | Scatter the herbs over the bird, tucking some inside it. |
| 6 | Pour the olive oil over the chicken and close the pot. |
| 7 | Place in a cold oven, turn up the heat as high as it will go and leave for 1 - 1 ?hours. |
| 8 | Take the pot out of the oven and remove the bird. |
| 9 | Carve the chicken and arrange the pieces on a serving platter. |
| 10 | Strain the cooking juices from the pot, discarding the herbs, and pour the juices over the carved chicken. |
| 11 | Serve with rice or noodles and a green salad. |
