Chicken And Yellow & Zucchini Squash Casserole With Rosemary

• 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

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

baby chickens, salt, cayenne pepper, sugar, olive oil, garlic, yellow squash, zucchini, bay leaf, rosemary, lime, lime, tomatoes, chicken

Taken from www.food.com/recipe/chicken-and-yellow-zucchini-squash-casserole-with-rosemary-643 (may not work)