Florentine Chicken

• 26 7/16 pounds chicken quartered
• 1 celery salt pepper
• 2 tablespoons olive oil
• 1 onion finely chopped
• 2 garlic crushed
• 4 tomatoes skinned de seeded and finely chopped
• 4 olives stuffed, chopped
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 teaspoon marjoram dried, or oregano
• 4 bay leaves

1. Season the chicken quarters with salt.
2. Brush four large pieces of foil with oil place the chicken quarters on them and pour the remaining oil over the chicken.
3. Mix together the onion garlic crushed with salt tomatoes olives thyme basil marioram or oregano pepper and celery salt.
4. Spread this mixture on the chicken quarters and place a bay leaf on each.
5. Fold the foil loosely over the chicken.
6. Place the chicken parcels on a rack set over a roasting pan and bake at 240 degrees C/475 degrees F/gas 9 for 40 minutes.
7. Open the foil and let the pieces of chicken go on cooking for another 15 minutes.
8. Take out of the oven remove the bay leaves and serve the chicken in the foil wrappings.

chicken, salt pepper, olive oil, onion, garlic, tomatoes, olives, thyme, basil, marjoram dried, bay leaves

Taken from www.yummly.com/recipe/Florentine-Chicken-1658004 (may not work)