Preheat oven to 400ºF. Zest the lemon to obtain narrow strips. Remove some, but not all, the paper skin of the heads of garlic and slice the heads in half horizontally. Salt and pepper the chicken pieces. Brush an ovenproof dish with one Tbsp of olive oil; arrange the chicken pieces, the garlic heads and the lemon zest in the dish. Sprinkle with 2 Tbsp of olive oil. Roast in the oven for 10 minutes, then add the thyme, savory, marjoram and the wine. Sprinkle with the remaining 2 Tbsp of oil and return to the oven for 20 minutes, basting regularly (add a little bit of warm water if necessary.) Drop small amounts of tapenade all over the chicken and roast another 10 minutes. When the chicken is done, remove the sprigs of herbs and sprinkle with the chopped parsley. Serve immediately. Note: this recipe is also excellent if you substitute rabbit for the chicken.

Serves 6