One-Dish Baked Chicken with Tomatoes and Olives

Ingredients for One-Dish Baked Chicken with Tomatoes and Olives

• 9 garlic cloves, divided

• 1 teaspoon Aleppo-style pepper or 1/2 teaspoons crushed red pepper flakes

• 1 teaspoon soy sauce

• 60ml olive oil, divided, plus more for drizzling

• 1 (3 1/2–4-pound) chicken, quartered

• Kosher salt, freshly ground pepper

• 900g tomatoes of all sizes, halved, quartered if large

• 3 sprigs thyme

• 80ml Castelvetrano or Picholine olives, pitted

• 1 baguette, halved lengthwise

Place a rack in top third of oven; preheat to 232°C. Finely grate 1 garlic clove into a small bowl and toss with Aleppo-style pepper, soy sauce, and 1 tablespoon oil. Rub all over chicken, then season with salt and black pepper.

Toss tomatoes, thyme, olives, 3 tablespoons 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.

Carve chicken as desired and serve piled atop toast with tomato mixture and pan juices spooned over.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.