Tease a small corner of the skin from the chicken and gently stuff in the garlic and herbs.Try to avoid tearing the skin.
Place all the ingredients in a large tray bake and add the chicken on top. Drizzle with oil then pour over the braising wine and chicken stock. Cook in a preheated oven at 180˚C for 35-40 minutes until the skin is crispy and the juices from the chicken run clear. Season with extra Salt &Peppery Simple Seasoning and serve with wild rice or new potatoes.