Baked Chicken With Herb Crumbs

• 2 chickens, about 3 1/2 pounds each
• 3 tablespoons olive oil or vegetable oil
• 1/4 teaspoon Tabasco sauce
• 1/4 teaspoon salt
• 5 slices firm white bread (to yield about 2 1/2 cups fresh bread crumbs)
• 2 sprigs fresh thyme, or 1/2 teaspoon dried
• 2 sprigs fresh oregano, or 1/2 teaspoon dried
• 4 tablespoons chopped chives or parsley
• 1/2 teaspoon freshly ground black pepper

1. Cut off the wing tips of both chickens and set aside with the necks and gizzards (these can be wrapped and frozen for use in stock or soup).
2. Holding one chicken on its side, cut through the backbone beginning at the neck end with a sharp knife.
3. Spread the chicken open, lay it bone side down on the table, and press it against the table with your hands to flatten it.
4. Pull off the skin; it should come off easily except, perhaps, around the wings.
5. Remove what you can.
6. Repeat with the other chicken.
7. Place the two chickens flesh side up on a jellyroll pan and rub with 1 tablespoon of the oil and the Tabasco.
8. Sprinkle with salt.
9. Cover and refrigerate until cooking time.
10. Prepare the herb coating.
11. Put the bread slices in the bowl of a food processor and process until they are crumbs.
12. Chop the fresh thyme and fresh oregano in a food processor or by hand with a sharp knife.
13. Combine the bread crumbs; the chopped thyme, oregano and parsley; the black pepper, and the remaining 2 tablespoons oil.
14. Toss gently to coat the bread crumbs lightly with the oil.
15. When ready to cook, preheat oven to 400 degrees.
16. Pat the herb coating lightly over the surface of the chickens.
17. Place in oven and bake 30 to 35 minutes until the crumbs are nicely browned.
18. Remove and let sit for 10 minutes.
19. Cut into pieces and serve.

chickens, olive oil, tabasco sauce, salt, white bread, thyme, oregano, chives, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/4550 (may not work)