1. Remove neck and giblets from chicken and rub the skin with olive oil.

2. Mix thyme, sage, salt, rosemary, and pepper together; rub on skin and in cavity.

3. Place lemon quarters into cavity.

4. Place chicken in a dutch oven and refrigerate for 2-24 hours to infuse with flavor.

5. Preheat oven to 375 F

6. Separate, but do not peel, cloves from the heads of garlic; add to dutch oven.

7. Add chicken broth and wine to dutch oven.

8. Bring liquid in dutch oven to a boil on the stovetop; cover and move to oven.

9. Roast for 25 minutes.

10. Increase temperature to 450 F; uncover and roast until thigh registers 165-170 F, 30-60 minutes more. Make sure that there is always liquid in the bottom of the dutch oven; add more wine or stock as needed.

11. Remove chicken and garlic from dutch oven and keep warm.

12. Skim fat from pan juices with a spoon; boil down over high heat to concentrate juices if necessary.

13. Transfer juices to saucepan.

14. Peel 6-10 garlic cloves and mash to a paste, then stir into the juices and boil for 1 minute.

15. Season sauce with salt and black pepper to taste.

16. Cut chicen into serving pieces; serve with garlic cloves and cover with sauce.