Italian-Style Roast Chicken with Tomato Herb Bread (Morgh Italiano)

Preheat the oven to 210°C (410°F). Spread the crushed bread evenly on a baking tray and toast for about 6 minutes, until lightly golden. Remove and set aside.

Prepare the chickens by tying the wings behind the back and binding the legs together. Place them breast-side up on a roasting tray.

Rub the chickens with 1 tablespoon olive oil, 1/4 teaspoon salt, and half of the black pepper. Dot the skin with butter and roast for about 40 minutes, until the skin is golden and the meat is nearly cooked through.

In a deep ovenproof dish, combine the chopped tomatoes, garlic, parsley, rosemary, remaining salt, and remaining black pepper. Add the toasted bread and the remaining olive oil, mixing well so the bread absorbs the flavors.

Cover the dish tightly with a lid or foil and bake for 20 minutes, allowing the bread mixture to soften and absorb the tomato juices.

Uncover and continue baking for another 12 minutes, until the top is lightly crisp and fragrant.

Remove the chickens from the oven and let them rest for 10 minutes. Cut into serving pieces and gently fold them into the tomato-bread mixture along with the flavorful drippings from the roasting tray. Serve warm.