One-Dish Baked Chicken with Tomatoes and Olives
A Mediterranean-inspired roasted chicken dish featuring juicy tomatoes, briny olives, and aromatic garlic and thyme. The chicken is seasoned with Aleppo pepper and soy sauce for depth of flavor, then served over crispy baguette slices that soak up the delicious pan juices.
Ingredients
- •9 cloves garlic cloves
- •1 teaspoon Aleppo-style pepper
- •1 teaspoon soy sauce
- •4 tablespoons olive oil
- •1 whole chicken
- •1 to taste kosher salt and pepper
- •2 pounds tomatoes
- •3 sprigs thyme
- •⅓ cup Castelvetrano olives
- •1 whole baguette
Cooking Instructions
- 1.
Place a rack in top third of oven; preheat to 450°F. Finely grate 1 garlic clove into a small bowl and toss with Aleppo-style pepper, soy sauce, and 1 Tbsp. oil. Rub all over chicken, then season with salt and black pepper.
10 min
- 2.
Toss tomatoes, thyme, olives, 3 Tbsp. oil, and remaining 8 garlic cloves in a 3-qt. baking dish; season with salt and black pepper. Arrange chicken on top of tomato mixture and roast until deeply browned and cooked through, 40-50 minutes. When chicken is about 5 minutes from being done, drizzle baguette with oil and season with salt. Place in oven directly on rack next to chicken and toast until golden and crisp, about 5 minutes. Slice each piece in half. Transfer chicken to a cutting board and let rest 10-15 minutes.
50 min
- 3.
Carve chicken as desired and serve piled atop toast with tomato mixture and pan juices spooned over.
5 min