You may also like
Categories:
baby chickens salt cayenne pepper sugar olive oil garlic yellow squash zucchini bay leaf rosemary lime lime tomatoes chicken
Viewed: 30 - Published at: 5 years agoIngredients
- 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
Method
- 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.
