Chicken in a Pot: The Garlic & Lemon Version

There was a lot of anticipation for this meal.  We talked about making chicken in a pot long before we finally decided we were going to do it.  Having a photo of it on the cover of Dorie's book was a good reminder to make it happen.  It wasn't difficult, nor very time consuming.  The chicken, from the farmers market, was very good in itself, however, Dorie didn't call for much to be done with it, and it ultimately lacked flavor- no rubs, marinades, or seasoning other than salt and pepper.  The carrots and potatoes (yukon gold) were very tasty, the broth was good, but this seemed merely a first step- the chicken in a pot needed a boost, more time cooking, more flavor, more drippings, more something.  There was not much garlic or onion flavor despite having 4 heads and 16 bulbs respectively.  The dough around the rim of the pot was not worthy of eating and was merely a seal.  The results were not bad overall, but also not impressive.  Chicken and company only spent 55 minutes in the oven.  Would the original Richard Olney version have been better?