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 cucchiaino di salsa di soia

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

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

• Sale kosher, pepe macinato fresco

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

• 3 rametti di timo

• 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.

Avvertenza

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