Sounds great Melana. Next time take a photo!
I used to do a similar recipe, but roasted in the oven, and I'd also toss a head or two of garlic into the roasting pan. Once the bird was done, I'd squeeze the roasted garlic cloves into the pan of chicken drippings, deglaze with some white wine (apfelwein would be great!), reduce over medium heat and finally stir in some heavy cream. A little salt & black pepper to finish, and you've got an incredible garlic sauce to drizzle over the chicken. A proper chef would strain it before serving, but I like it with a little texture.