Soak the clay pot (both top and bottom) in water for about 15 minutes, then drain.

Line the bottom and sides of the clay pot with parchment paper.

Combine olive oil, whole peeled garlic cloves, dried rosemary, dried thyme, and crumbled sage in the clay pot.

Rinse the chicken and pat it dry, reserving the neck and giblets for other use.

Place the chicken over the garlic mixture in the clay pot.

Drizzle the chicken with lemon juice.

Sprinkle the chicken with salt and pepper.

Place the covered clay pot in a cold oven.

Set the oven temperature to 475 degrees F (246 degrees C).

Bake until the chicken is tender and the juices run clear when the thigh is pierced, about 1 hour and 15 minutes.

Remove the cover from the clay pot.

Bake until the chicken is crisp and brown, about 5 to 10 minutes.

Carve the chicken.

Spoon the cooking liquid and garlic over the chicken.

Serve the chicken with the baked garlic and sliced French bread.