One-Dish Baked Chicken With Tomatoes And Olives
- 9 garlic cloves, divided
- 1 teaspoon Aleppo-style pepper or 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon soy sauce
- 4 tablespoons olive oil, divided, plus more for drizzling
- 1 (3 1/2-4-pound) chicken, quartered
- Kosher salt, freshly ground pepper
- 2 pounds tomatoes of all sizes, halved, quartered if large
- 3 sprigs thyme
- 1/3 cup Castelvetrano or Picholine olives, pitted
- 1 baguette, halved lengthwise
- Place a rack in top third of oven; preheat to 450u0b0F. 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.
- 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.
- Carve chicken as desired and serve piled atop toast with tomato mixture and pan juices spooned over.
garlic, pepper, soy sauce, olive oil, chicken, kosher salt, tomatoes, thyme, castelvetrano, baguette
Taken from www.epicurious.com/recipes/food/views/one-dish-baked-chicken-with-tomatoes-and-olives (may not work)