1 x 1300 g chicken
1 clove of garlic
Rosemary as required
Sage as required
Bay leaves as required
Olive oil as required
Table salt as required
Pepper as required
½ glass of white wine
Clean the chicken, removing any feathers that are left and the giblets.
Wash and dry it.
Cut into 8 pieces.
Season with the oil, salt and pepper.
Chop the rosemary, sage and bay leaves together.
Lay the chicken pieces in the roasting tray and add the oil and the crushed clove of garlic (unpeeled) and sprinkle with the chopped herbs, then leave to rest for 10 minutes.
Select the "chicken (pieces)" automatic recipe from the oven menu, place in the oven and switch on.
There is no need to preheat the oven.
Half way through cooking, pour the wine over the chicken and shut the oven door again quickly.
For even tastier chicken, you can add some paprika, mustard or even mushrooms to the herbs, and douse with white wine.
For a lighter dish, you can discard the chicken skin.