One-Dish Baked Chicken With Tomatoes & Olives
Recipe: #26136
June 01, 2017
Categories: Chicken, Tomato, Mediterranean, Picnic, Oven Roast, High Protein, No Eggs, Non-Dairy, Fresh Tomatoes, Herbs, Bone-in Pieces, Kosher Meat, more
"This toss-it-all-in-a-baking-dish chicken dinner,from Bon Appétit, is the hands-off summer recipe we all need."
Ingredients
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 by Step Method
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
No special items needed.