Ingredients
- 9 garlic cloves, divided
- 1 teaspoon pepper (Aleppo-style pepper (or 1/2 teaspoon crushed red pepper flakes)
- 1 teaspoon soy sauce
- 4 tablespoons olive oil (divided, plus more for drizzling)
- 3 1/2 to 4 pound whole chicken (quartered)
- Kosher salt, freshly ground pepper
- 2 pounds tomatoes (of all sizes, halved, quartered if large)
- 3 sprigs thyme
- 1/3 cup olives (Castelvetrano or Picholine olives, pitted)
- 12 ounce baguette bread (halved lengthwise)
How to Make
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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.
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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.
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Step 3: Carve chicken as desired and serve piled atop toast with tomato mixture and pan juices spooned over.
We hope you enjoy this recipe!
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