Garlic Roasted Chicken with Garlic Sauce on Garlic Toast

GARLIC PASTE:--
1 head garlic, peeled & coarse chopped
1 tsp dried thyme
SIDS SALT & PEPPER to taste
2-3 tbsp EV olive oil
CHICKEN & GARLIC SAUCE:--
2 kg whole chicken
SIDS SALT & PEPPER to taste
1 head of garlic, whole
1 head of garlic, cloves separated & left unpeeled
EV olive oil, for tossing with garlic & oiling the chicken
1 tsp dried thyme
3 sprigs fresh mint
½ lemon, cut into 4 wedges
1 celery stalk, cut in 7 cm pieces
2¼ cups chicken stock, divided
¼ cup dry white wine
GARLIC BREAD:--
Crusty white bread, halved & cut in 2 cm slices
2 tbsp EV olive oil

PREP: Rinse the chicken inside and out and pat dry with paper towels. Season well with SIDS SALT & PEPPER. Refrigerate for 24 hours.
GARLIC PASTE:
Combine all the paste ingredients in the bowl of a food processor fitted with the blade attachment. Pulse until finely chopped, but not completely smooth.
CHICKEN & GARLIC SAUCE:
Heat the oven to 230°C and arrange a rack in the middle. Remove the bag of giblets from inside the chicken and discard everything but the neck.
Remove the first two sections of the wings, leaving the third bone attached. Reserve the wings with the neck. Carefully slide your fingers underneath the skin on each breast, thigh, and at the neck to loosen the skin.
Evenly distribute the garlic paste under the skin and inside the chicken cavity. Slice off the top of the whole head of garlic, season with SIDS SALT & PEPPER, and rub with a little olive oil. Place the garlic inside the cavity with ½ teaspoon of dried thyme and mint sprigs. Tie the drumsticks together with kitchen twine. Rub the skin with olive oil and season well with SIDS SALT & PEPPER.
Toss the unpeeled garlic cloves, lemon wedges, celery pieces, remaining ½ teaspoon dried thyme, and reserved wings and neck with about 1 tablespoon olive oil. Season with SIDS SALT & PEPPER and mound this mixture in the centre of a large, oven safe frying pan. Place the chicken on top of the mound, breast side down. Allow to sit at room temperature for about 15 minutes.
Place the chicken in the oven and roast for 15 minutes, then remove the pan from the oven and turn the bird breast side up. Return the pan to the oven and reduce the heat to 190°C. Continue roasting for 25 minutes more.
In a small bowl, combine 1½ cups of chicken stock with the wine and pour over the chicken. Continue roasting until a thermometer inserted into the thickest part of the thigh registers 75°C, about 20-30 minutes more. Remove from the oven. (but leave the oven on for toasting the bread)
Place the chicken on a clean cutting board and allow to rest while you finish the jus. Remove the lemon wedges from the roasting pan and discard. Pour the contents of the roasting pan into a medium saucepan and add the remaining ¾ cup chicken stock. Cut the string off the drumsticks, remove the garlic head from the chicken’s cavity, and place it in the saucepan. Bring the mixture to a boil, reduce the heat, and simmer for 5 minutes, skimming away the fat as it rises to the surface. Strain this mixture, reserving several of the whole garlic cloves for the bread and to serve with each portion of chicken. Keep the sauce warm.
GARLIC BREAD:
Brush the bread slices with the olive oil on both sides then mash one clove of garlic from the roasted chicken on each slices of bread and spread like butter all over the bread. While you carve the chicken, toast the bread in the oven until crisp.
To serve, place a piece of garlic bread in a shallow bowl and top with a piece of chicken. Pour some sauce over top and garnish with several of the reserved cooked garlic cloves. Serve extra garlic toasts on the side.