-Position your oven rack in the lower middle and preheat your oven to 425 degrees.
-Rinse and pat dry 1 whole chicken or 4 bone-in breasts.
-Rub the outside of the chicken with 1-2 TBS olive oil and season with salt and pepper.
-Cut 1 bunch of carrots and/or 1 bunch of fennel bulbs into large pieces.
-In a large baking pan combine the vegetables and add the following:
8 whole cloves of garlic
4 TBS fresh minced dill, cilantro or parsley
2 TBS olive oil.
-Lay the chicken in the baking pan on top/nestled into the vegetables.
-Add a splash of sherry or white wine to the pan.
-For breasts, bake 45-50 minutes, until juice runs clear when pierced with a fork.
-For a whole chicken, bake for about 1 hour and 15 minutes.