Courtesy of PureZing

Serves 4

INGREDIENTS:

1 large, organic, free-range chicken (3-4 lbs)
1 teaspoon sea salt
1 teaspoon freshly ground pepper
1 bunch fresh thyme (10-12 sprigs)
½ cup dry white wine
1/3 cup pitted Kalamata olives
3 Tablespoons extra-virgin olive oil
3 heads of garlic
3 bay leaves

DIRECTIONS:

Preheat oven to 325 degrees.

Wash and dry chicken and place it, breast side down on a large piece of heavy-duty foil. Mix salt and pepper together and rub on inside and outside of chicken. Put half the thyme sprigs and 1 bay leaf inside the chicken.

In a small bowl, combine the wine, olives and olive oil. Bend the edges of the foil up, and pour the wine mixture over the chicken. Add the garlic: separate the cloves, but do not peel. Put the thyme sprigs and remaining bay leaves on top of the chicken.

Bringing the top edges of the foil together, fold the foil over and over until it is against the chicken. Start at one end and fold the foil until it is snug against the chicken. Fold other end in towards the chicken till all is sealed.

Transfer the foil-wrapped chicken to a baking sheet or put in the bottom of a roasting pan.
Bake 1-½ hours.

Remove chicken from the oven and let rest 10 minutes.

Open the package carefully by unfolding each end and then the top. Remove the skin and discard. Put the chicken and garlic cloves on a serving platter with a deep lip. Pour the juices over and serve with crusty bread. Squeeze the garlic out of their peels, onto the bread and soak up the chicken juices.