Roasted Garlic Chicken with Goat Cheese Bruschetta

Trim excess fat from the chicken, rinse and pat dry. Place the herbs in the cavity of the chicken. Tie the chicken legs together, tuck the wings under the body. Break the garlic into cloves - do not peel. Place the chicken in a baking dish and put the garlic around the chicken. Brush the chicken with half the combined oil and butter and drizzle the remainder over the garlic. Sprinkle the chicken and garlic with salt and pepper. Roast in a moderate oven at 375 degrees F. for about 1 3/4 hours, or until chicken is tender; stir the garlic occasionally.

MAKE GOAT CHEESE BRUSCHETTA: Slice the bread diagonally into 1/2 inch thick slices - you will need about 16 slices. Lightly brush both sides of the bread with oil and broil/grill on one side until lightly browned. Spread half the slices with olive paste and half with sun-dried tomato paste. Sprinkle with the goat cheese and thyme and broil/grill until lightly browned.

When the chicken is cooked, remove from the oven and leave to stand for five minutes. Remove the string and serve the chicken, drizzled with pan juices, and the bruschetta immediately.