Roasted Organic Chicken with Zucchini Purée

1. In a skillet, heat oil and sauté zucchini and garlic until tender; season to taste.

2. Remove from heat; chill and purée in a food processor until smooth. Reserve.

3. In a bowl, toss together tomatoes, salt, sugar, thyme sprigs, 1⁄2 cup olive oil and garlic cloves. Cover and refrigerate at least 24 hr.

4. Remove tomatoes from refrigerator and place cut side-down on a parchment-lined baking sheet. Bake at 250° F. for 3-5 hr. until they resemble sun-dried tomatoes. Reserve.

5. Remove the breast from the chicken, leaving in only the wing bone. Bone the legs and thighs. Open the breast and place 1 tbsp. zucchini purée and two tomatoes on meat. Cover with thigh and leg meat and season. Wrap each piece in caul fat, creating a cylinder.

6. In a skillet over high heat, sauté chicken in oil until brown on all sides; add garlic purée, thyme and rosemary.  Roast at 325° F. until done. Slice and serve with seasonal vegetables.