3lbsplum tomatoes, cut crosswise into 1/3-inch-thick rounds
3bunchesfresh thyme
8sprigsfresh rosemary
4TBLsolive oil
24-lbschickens, rinsed, patted dry
1/4cupchopped parsley

Preheat oven to 400 degrees F. Arrange tomato slices in single layer on bottom of large roasting pan. Arrange half of thyme and half of rosemary sprigs over. Heat 2 tablesspoons oil in heavy large Dutch oven over medium-high heat. Season chickens with salt and pepper. Add 1 chicken to pot and brown on all sides, about 10 minutes. Using tongs, place chicken atop tomatoes in roasting pan. Heat 2 tablespoons oil in same Dutch oven. Repeat browning with second chicken. Transfer to pan. Divide remaining thyme and rosemary sprigs between chicken cavities. Pour broth into pan. Sprinkle chickens with parsley. Cover pan tightly with heavy-duty foil.

Bake chickens until cooked through and juices run clear when thighs are pierced with knife, about 50 minutes. Place chickens on platter. Discard herb sprigs. Using slotted spoon, arrange tomatoes around chickens. Pour pan juices into measuring cup. Spoon off fat from top. Transfer juices to small bowl; serve with chicken.

Serves 4.

Bon Appetite, April 1996, p111


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