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Epicurious

One-Dish Baked Chicken with Tomatoes and Olives

4.6

(27)

Image may contain Food Roast Meal and Dish
Photo by Alex Lau

This toss-it-all-in-a-baking-dish chicken dinner is the hands-off summer recipe we all need.

Recipe information

  • Yield

    4 servings

Ingredients

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

Preparation

  1. Step 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.

    Step 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.

    Step 3

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

TagsChickenPoultryTomatoVegetableCastelvetrano OliveOliveMainDinnerNut FreeDairy FreeEasySheet-Pan DinnersWeeknight MealsRoastBon Appétit

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