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Garlic Roast Chicken

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1 6-to 7-pound whole roasting chicken, giblets removed

9 sprigs fresh thyme

9 sprigs fresh tarragon

1 lemon, halved

4 heads garlic, cloves separated, unpeeled

1 cup Nicoise olives

1 teaspoon coarse salt

1/2 teaspoon freshly ground black pepper

1/3 cup extra-virgin olive oil

1 large baguette, thickly sliced

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