Preheat the oven to 325F. Cut the head off the top of the garlic heads. drizzle the garlic with extra virgin olive oil. Top with salt, pepper, and sprigs of thyme and rosemary. Cover with aluminum foil and bake for 45 minutes.
Remove from the oven, and when the garlic has cooled, pop out the cloves of garlic. Raise the temperature to 375 degrees F.
Take half the garlic cloves and process with the unsalted butter and the leaves from a sprig of rosemary.
Clean out the inside of the chicken, rinse, and pat dry.
Make holes under the skin of the chicken and rub the garlic butter under the skin, getting into as many places as possible. I prefer to use softened butter to ensure every inch gets buttered.
Cut the lemon and orange into quarters and place in a bowl along with all but two sprigs of rosemary, 6 sprigs of thyme, the sage, and bay leaves, plus half the remaining roasted garlic. Drizzle with extra virgin olive oil and sprinkle with salt and pepper. Mix to combine the ingredients and coat with the oil, then stuff inside the bird.
Take the dried garlic and mix with about 1 teaspoon of salt and pepper and sprinkle over the skin of the chicken.
Wash and peel your carrots. Wash the celery. Chop both, plus the onion into large pieces. Add them, plus the remaining garlic and chicken stock to the bottom of your roasting pan. Top with the chicken (breast side up), tying the legs together and tucking the wings underneath.
Roast the chicken for 1 hour and 15 minutes, then raise the oven temp to 400 degrees F then bake for an additional 15 minutes, or until thoroughly cooked through.
Remove from the oven and allow to rest for 20 minutes before carving and serving.