Chicken and Yellow & Zucchini Squash Casserole with Rosemary

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.