In “Summer Kitchens,” Ukraine-born Londoner and cookbook author Olia Hercules writes, “Chicken smothered and baked in cultured cream is an old classic, but sometimes I like to go one step further.” So she packs bold flavor into crème fraîche by mixing it with fresh herbs and garlic before slathering it onto a whole bird. In this recipe, our adaption of her simple yet succulent pot-roasted chicken, we coat the bird inside and out with garlicky, herby crème fraîche and refrigerate it for at least 2 hours or up to 24 hours before roasting. The crème fraîche not only adheres the garlic and herbs to the bird, its high fat content helps with browning and adds flavor. (Sour cream, which is much leaner, is not a suitable substitute.) Hercules shreds the meat off the bones after cooking, but we like to serve the chicken carved, its richly browned skin adding to the flavor and overall allure. We also make a simple sauce to serve alongside.