Roast chicken with garlic and white wine

Place the lemon, half of the celery and half of the herbs into the chicken cavity.
Add eight of the garlic cloves. Tie the legs together.
Place 10 g garlic cloves into the base of an ovenproof casserole dish or roasting tin.
Place the chicken into the roasting tin.
Brush with olive oil and season with coarse salt and black pepper.
Place the remaining celery and herbs and the wedges of onion around the chicken.
Pour the wine over the chicken and add the remaining garlic cloves.
Cover and bake in a preheated 180 °C oven for one hour.
Remove the lid and cook for a further 15 to 20 minutes or until the chicken is tender and cooked through.
Remove the chicken from the oven and carefully lift it out of the tin.
Transfer it to a serving platter.
Strain the liquid from the roasting pan into a jug.
Set aside the garlic pieces and discard the remaining ingredients.
Allow the oil to rise to the top of the juices and then remove most of it.
Serve the reserved juices with the chicken.
Squeeze the garlic out of the skins onto the French bread and serve with the chicken.