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Chef Jamie Adams is the culinary mind behind il Giallo Osteria & Bar and G’s Pizzeria in Sandy Springs, as well as Lagarde American Eatery in Chamblee (with another location planned for Milton).

Previously, Adams spent almost 20 years with Buckhead Life Restaurant Group, working first at Pricci and then the former restaurant Veni Vidi Vici, where he grew his reputation as a top Atlanta chef. He also runs a chef band called C.J. & the Doughboys.

Adams shares his recipe for “Chicken alla Romana,” a traditional Italian dish. He said he was traveling with his family in Italy and stopped into a restaurant outside the city of Benevento.

“The place was huge, packed to the gills,” Adams said. There, he tried the Chicken alla Romana amid the chaos of the restaurant. “As soon as I got back to Veni Vidi Vici, I reproduced it. It was on the original il Giallo opening menu, and now it’s back!”

Drizzle the olive oil liberally in a half sheet pan (with sides) and place thyme sprigs on top of the oil and sprinkle a little salt. Line the tomatoes side by side, cut side down, filling the pan. Bake in a 400˚ oven for twenty minutes, or to the point at which the skins begin to separate from the meat of the tomato. Remove from the oven and cool. Carefully remove the skins from the meat, leaving the tomatoes intact as possible. They can then be stored in a smaller container.

This story first appeared in Side Dish, a weekly newsletter. Subscribe for free.

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