Heat oven to 200C/180C fan/gas 6.
Stuff the chicken with the preserved
lemon, basil, bay leaves and 1 of the
garlic bulbs. Place in a roasting tin,
season inside and out, then rub olive oil
all over the skin. Roast in the oven for
1 hr, basting regularly.
After 30 mins, nestle the other garlic
bulb in the tin, then cook with the chicken
for the final 30 mins. Test if the chicken
is cooked by pushing a skewer into the
thigh – if the juices run clear, it’s done.
Leave to rest somewhere warm for at
least 15 mins, catching any resting juices.
To make the toasts, grill or toast the
sliced ciabatta. Take the softened garlic
bulb that cooked alongside the chicken
and squeeze the flesh onto the toasts,
then roughly spread over with a knife.
Remove the preserved lemon from the
chicken cavity, roughly chop and scatter
over the toasts. Drizzle with more olive
oil, if you like, and serve alongside the
chicken to mop up all the juices.