1. Preheat the oven to 230 degrees.
2. Rub all over with salt, pepper and a little olive oil chicken.
3. Place it in a large pan and fill the corners with half a head of garlic, half lemons and herbs.
4. Bake the chicken for 20 minutes and then remove it from the oven. We low the oven at 200.
5. Add the carrots and reves into the pan and stir to fill with liquid.
6. Pour the remaining garlic, the half lemons and herbs around the chicken.
7. Sprinkle with olive oil over the chicken and the vegetables.
8. Bake for another 35-45 minutes until it will gain a golden brown colour.
9. When it is ready we remove the chicken from the pan and put it on a platter, we remove the vegetables in another.
10. Take the pan and remove the fats from the baking liquids and put it on the eye in medium heat.
11. Add the wine, scraping the sediment from the bottom of the pan to clean the pan.
12. Allow to boil until it will be half, pour in the broth and boil again until it will be again half.
13. Strain the sauce and serve with the chicken.

Bon appetit!