June 01, 2017
Fresh Tomatoes, Comfort Food, Main Dish,
Poultry, Chicken, Fruit, Tomato, Mediterranean, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Kids Can Do It, Ladies Luncheon, Picnic, Summer, Oven Roast, High Protein, No Eggs, Non-Dairy, Herbs, Bone-in Pieces, Spring, Kosher Meat more
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"This toss-it-all-in-a-baking-dish chicken dinner,from Bon Appétit, is the hands-off summer recipe we all need."
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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