Five Herb Marinated Chicken with Roasted Garlic -Fava Bean Sauce with Celeriac and Potato Puree

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Chicken:

1/2 cup olive oil

2 tablespoons coarsely chopped fresh sage

2 tablespoons coarsely chopped fresh parsley

2 tablespoons coarsely chopped tarragon

2 tablespoons chopped rosemary

2 tablespoons chopped thyme

6 cloves garlic, coarsely chopped

2 whole chickens (2 1/2 to 3 pounds each), butterflied

Salt and freshly ground black pepper

Roasted Garlic-Fava Bean Sauce:

8 cups home-made chicken stock

1 head garlic, roasted, cloves squeezed in a bowl

2 tablespoons cold butter, cut into tablespoons

1 tablespoon freshly squeezed lemon juice

Salt and freshly ground pepper

1/2 cup cooked fava beans

Celeriac and Potato Puree:

1 pound celeriac peeled and cut into 2-inch pieces

1 pound baking potatoes, peeled and cut into 2-inch pieces

3 tablespoons unsalted butter

1/2 cup milk or cream, warmed

Salt and freshly ground pepper