2whole chickens (about 3pounds each), washed and dried
2 large onions (1pound), peeled, cut in half lengthwise and sliced thinly
2cups ripe cherry tomatoes
1/4cupvirgin olive oil
1cupdry white wine
2headsfresh watercress, washed and trimmed
Preheat the oven to 450°F.
Liberally salt the inside and outside of the chickens. Lay them breast side up in a casserole with a tight-fitting lid. Break up the head of garlic, leaving the skin on, and scatter the garlic cloves around the chicken, along with the onion slices. Add the cherry tomatoes and pour over the olive oil and wine.
Cover the casserole and roast the chickens for 1/2 hour. Turn the chickens breast side down and roast another 1/2 hour. Uncover the casserole and roast about 15 minutes until the skin has browned; turn the chickens breast side up and roast an additional 15 minutes to brown. Set the chickens aside in a warm place to rest for 10 minutes.
Lay the watercress out on a large, warm serving platter, top with the chickens and some of the juice so the watercress wilts, and serve at once with the remaining sauce passed in a separate dish.