Rub the inside of a Dutch oven or other large high-sided casserole with oil and place the bread in the.
center of the pot.
Season the chicken inside and out with salt and pepper.
Put half a sprig of each herb and half of the garlic inside the cavity.
Put the chicken in the pot, resting it on the bread.
Put the other garlic half in the pot, along with the remaining herbs, and pour in a few tablespoons of oil and the wine.
Slide the pot into the oven.
Roast chicken for 45 minutes.
Toss the potatoes, carrots, and shallots with enough olive oil to give them a shine, season generously with salt and pepper and scatter them around the chicken.
Roast the chicken undisturbed for about 45 minutes more, a total of about 90 minutes or until the skin is crackly and crisp and the juices run clear when you pierce the thickest part of the thigh with the top of a knife.
Remove the chicken from the oven.
Leave the chicken in the pot for 5-10 minutes to rest.
Transfer chicken and vegetables to platter; carve and serve.