Chicken And Yellow & Zucchini Squash Casserole With Rosemary - cooking recipe

Ingredients

4 baby chickens, 1 pound each halved
salt
cayenne pepper
sugar
5 tablespoons olive oil
16 garlic cloves, peeled
1/2 lb yellow squash, cut into 1/2 inch slices
1/2 lb zucchini, cut into 1/2 inch slices
1 bay leaf
1 sprig fresh rosemary
1/2 lime, zest of, cut in julienne (match stick size)
1 lime, juice of
2 cups plum tomatoes, cut into 1/2 inch slices
1/4 cup chicken stock or 1/4 cup water

Preparation

Preheat the oven to 450 degrees.
Season the chicken with salt, cayenne pepper, and a pinch of sugar.
Heat 2 tablespoons of the olive oil in a large roasting pan over high heat.
Add the chickens, skin side down, and saute until golden, about 4 to 6 minutes.
Turn them over and add the garlic, squash and zucchini slices, bay leaf, rosemary, lime zest, and salt.
Drizzle 1 tablespoon of the olive oil over the casserole and carefully toss.
Place the pan in the oven and roast for 15 to 20 minutes, tossing 2 or 3 times.
Place the tomato slices in a bowl.
Season with salt, a pinch of cayenne pepper and sugar.
Toss them in 1 tablespoon of the olive oil and the lime juice and spread them over the chicken-squash casserole.
Cook for 5 to 7 minutes more.
Discard the bay leaf and rosemary sprigs, transfer the chicken and garnish to a large serving platter, and keep warm.
Add the stock or water to the pan drippings and simmer for 3 to 4 minutes over medium heat.
Add the remaining tablespoon of olive oil, mix well, and strain the sauce.
Place the chickens on a platter.
Arrange the vegetables over them.
Spoon the sauce evenly over the warm dish.