Roast Chicken with Zucchini and Tomatoes Persillade

Name: Roast Chicken with Zucchini and Tomatoes Persillade
Yield: Servings
Ingredients: 2 2 1/4- to 2 1/2- pound chickens, brined for 6 hours and drained (click for brine recipe); Kosher salt and freshly ground black pepper; 2 tablespoons vegetable oil; 2 small green zucchini (about 6 ounces total); 2 small yellow zucchini (about 6 oz. total); Kosher salt and freshly ground black pepper; Extra-virgin olive oil; 12 thyme sprigs; 2 medium heirloom tomatoes; About 1/4 cup Olivade (click for recipe); 2 teaspoons flat-leaf parsley, finely chopped; Zest of 1 lemon, finely grated; 1/4 cup fine breadcrumbs; 1 cup Chicken Jus, warmed (click for recipe); Fleur de sel

By Thomas Keller

August 15, 2011

Recipe notes