Roasted Chicken With Chestnuts

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2 chickens, (3 pounds each)

Coarse salt and ground black pepper

6 tablespoons extra-virgin olive oil

32 whole peeled chestnuts

4 bay leaves

4 shallots, thinly sliced

4 cloves garlic, minced

1 cup sherry

4 tablespoons chopped fresh thyme

2 tablespoons ground coriander seed

2 oranges, squeezed for juice

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