Garlic Roast Chicken

Zucchini, yellow squash, red bell pepper, green beans sauteed slowly in olive oil with garlic.

Sanford made this while I was at work, so I know he tweaked this recipe a bit.  (He can't help it!)  It was very delicious.  The sauce was out of sight!  The original recipe came from The provencal Cookbook.  Preheat oven to 450.  Rinse and dry 3-4 pound chicken.  In a cup combine 1 heaping tbsp fresh herbs (thyme, oregano and rosemary) 1 clove crushed garlic, 1 tsp grated lemon zest and 2 tbsp soft butter, salt and pepper.  Spoon half the mixture into the cavity of the chicken.  Stir 3 tbsp olive oil into the rest and using a pastry brush, smear the oily mixture all over the outside of the chicken.  Salt and pepper.  Place chicken on it's side on a rack in a roasting pan.  Put each head of garlic into a piece of foil (3 total) and drizzle 1-2 tsp olive oil and season lightly with salt and pepper.  Fold the edges up to make neat little packages.  Add them to the roasting pan.  Roast 10 minutes, then turn it on its other side and roast 10 minutes.  Turn it breast side down and roast 10 more minutes.  Reduce heat to 350.  Turn it breast side up and roast 1 1/4 hours, basting occasionally.  (The bottom of the pan was much drier than expected, so Sanford added white wine to the bottom of the pan.  It still looked a little sketchy so he wiped out the bottom of the pan before proceeding.)  Remove garlic and let cool.  Squeeze out the garlic flesh and put into a cup and reserve.  Empty the cavity of the chicken into the pan (if you are lucky enough to have lovely pan drippings.  we did not).  Remove chicken and cover loosely with foil.  Drain fat off roasting pan (at this point ours is wiped out with a towel.  Sanford added about 1/2 chicken broth for some fluid).  Place over hight heat and add 1/2 cup white wine and 1/2 cup water.   (We also had some beautiful chanterelles, so he added them to the sauce)  Add the reserved garlic and stir.  Add 3 tbsp light cream or half and half.  (I am sure he added closer to 1/2 cup of heavy cream since we didn't have half and half.  The sauce was way too thick, so he added about 1/2 cup skim milk)  Serve with the chicken as soon as possible.