-Position your oven rack in the middle and preheat your oven to 425 degrees.
-Rinse and pat dry 1 whole chicken (about 3-4 pounds).
-Drizzle with olive oil, then season with sea salt and pepper.
-Cut the following into small pieces:
5 celery stalks or 5 turnips
-In a large baking pan combine the vegetables, adding 5 whole cloves of garlic and 2 TBS olive oil or ghee.
-Lay the chicken in the baking pan on top/nestled into the vegetables.
-Add a splash of sherry or white wine to the pan.
-Let the chicken cook at 425 for 15 minutes (set your oven timer!),
-Then turn the heat down to 350 and bake the chicken for 1 hour more until the juices run clear.
-Let rest for 20 minutes before carving.