One-Dish Baked Chicken With Tomatoes & Olives

4
Servings
10m
Prep Time
50m
Cook Time
1h
Ready In


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

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (742.2 g)
  • Calories 783.8
  • Total Fat - 26.1 g
  • Saturated Fat - 4.8 g
  • Cholesterol - 952.6 mg
  • Sodium - 888.1 mg
  • Total Carbohydrate - 54 g
  • Dietary Fiber - 5.7 g
  • Sugars - 10.4 g
  • Protein - 80.6 g
  • Calcium - 312.4 mg
  • Iron - 14.2 mg
  • Vitamin C - 48 mg
  • Thiamin - 0.7 mg

Step 1

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.

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.

Tips & Variations


No special items needed.

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