Heat oven to 200C/180C fan/gas 6.
Season the chicken inside and out. Loosen
skin over the breast and place a bay leaf
and a little butter between the skin on
each breast. Add the rest of the bay
leaves and the lemon to the cavity, then
smear the rest of the butter all over the
bird. Place in a roasting tin and cook for
45 mins. Add the garlic to the pan, baste
the chicken with the buttery juices and
bake in the oven for 45 mins more.
Meanwhile, lay baguette slices on a
tray and drizzle with a little oil. Bake for
20 mins until golden, then remove from
the oven. When the chicken is cooked,
remove from the oven and leave to rest
with the soft garlic.
For the gravy, pour the fat out of the
tin, place the tin on the heat and splash
in the wine and any juices from the
chicken. Bubble and scrape up any of the
sticky bits, then drain into a jug. Serve
the chicken with the croutons, the jug of
gravy and the garlic for squeezing over.