One-Dish Baked Chicken with Tomatoes and Olives Recipe | Bon Appetit Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 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 - 31/2–4-pound chicken, quartered
  • 2 pounds - tomatoes of all sizes, halved, quartered if large
  • 3 sprigs - thyme
  • 1 - baguette, halved lengthwise
  • - kosher salt and fresh black pepper
  • 1/2 cups - Castelvetrano or Picholine olives, pitten
  • Directions:

    Place a rack in top third of oven; preheat to 450°. 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.

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    Category:  Poultry

    Cuisine:  American

    Prep Time:
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    Posted By:


    Posted On:

    June 11, 2020

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