-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.