Cut the chicken into coarse pieces using only the legs and white meat. Use the other bones and meat for soup. Sprinkle it with salt and black pepper. Mix a few tablespoons of mustard, white wine, lemon juice, soya sauce, 2 cloves of pressed garlic, paprika and rosemary.
Smear the pieces evenly with the marinade and between them, add 2 cloves of garlic, cleaned of their outer layer and cut across. Leave in a covered container in the refrigerator for 1 hour to flavor.
Heat the oil in a large pan and fry the chicken pieces until lightly tanned. Transfer them into an oven dish and deglaze the frying pan with the white wine.
Pour this over the chicken, add the bisected heads of garlic and put them to bake in a moderately heated oven until ready.