20 Cloves Of Garlic Chicken

1 (2 kg) free range chicken
1/2 lemon
2 heads new season garlic; peeled
seasoning (salt & pepper or Adobo)
tarragon; sage and rosemary, fresh
2 tb cognac
7.5 ml dry white wine

Rub the chicken all over with the lemon juice and place the remaining lemon in the cavity, then add the herbs. Season inside and out. Brown the bird all over in a non stick pan. Pour over the cognac and flame. Place the bird into a casserole and add the garlic and white wine. Cover and cook in a preheated oven at 180C/350F/gas 5 for approximately 1 hour.