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Bon Appétit

One-Dish Baked Chicken with Tomatoes and Olives

4.8

(15)

This image may contain Food Meal Animal Bird Fowl Poultry and Chicken
Alex Lau

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

Recipe information

  • Yield

    4 servings

Ingredients

9

garlic cloves, divided

1

teaspoon Aleppo-style pepper or ½ teaspoon crushed red pepper flakes

1

teaspoon soy sauce

4

tablespoons olive oil, divided, plus more for drizzling

1

3½–4-pound chicken, quartered

Kosher salt, freshly ground pepper

2

pounds tomatoes of all sizes, halved, quartered if large

3

sprigs thyme

⅓

cup Castelvetrano or Picholine olives, pitted

1

baguette, halved lengthwise

Preparation

  1. 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.

Nutrition Per Serving

Calories (kcal) 920
Fat (g) 43
Saturated Fat (g) 10
Cholesterol (mg) 155
Carbohydrates (g) 71
Dietary Fiber (g) 0
Total Sugars (g) 7
Protein (g) 64
Sodium (mg) 1060
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Reviews (15)

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  • Great! I added smoked paprika & lemon zest to the chicken rub and a chopped shallot + chopped red bell pepper, sliced lemon to the tomato mixture. Since my hubby is gluten intolerant, I served over crispy polenta slices I sauteed in olive oil and topped with Parm. Yumm!

    • Penny Stettinius

    • South Mississippi

    • 7/12/2023

  • Great recipe! I know I cut up more than 2 pounds of high-season tomatoes--- because TOMATOES!--- and added a whole little jar of Castelvetranos (Remember to get already-pitted. Whew.) ---but otherwise followed to a T. Used skinless, boneless thighs spread over our own garlic and tomatoes, with added shallots. The toasted baguette was a masterstroke--- the only thing I would have omitted in the recipe was salting the baguettes before toasting. My spouse gave me four compliments on it--- a first!

    • UmpquaKevin

    • Umpqua, Oregon

    • 9/21/2022

  • Wonderful recipe. I used skin on bone in chicken breasts, smoked paprika and red peppers since I didn’t have the one called for an threw in a few capers. Also used Spanish olives that I had on hand and pitted them myself. Definitely a keeper and delicious. Used a sourdough loaf to soak up the yummy juices. Can’t wait for my leftovers!

    • Anonymous

    • San Francisco

    • 1/30/2022

  • Hello again Bon Apetit. I see that you won’t let me post with any nasty words in my review. Nice! Can’t upset the wine moms. My request for a print feature stands. I dislike having to constantly x out of your ads. Just a suggestion.

    • chris denzer

    • Brooklyn.

    • 7/17/2020

  • Hey Bob Apetit! This is a good recipe. I have an idea! Include a print function so that I can make this recipe again without being bombarded by your ads.

    • chris denzer

    • Brooklyn

    • 7/17/2020

  • Super easy to make, perfect for family sunday, we can just toss the chicken in the oven, set the timer and forget about it. We used bone-in chicken thighs, and added potatoes to the baking dish, and it turned out great.

    • aransoto

    • Dominican Republic

    • 6/1/2020

  • Really loved by the whole family. The short list of quality ingredients and minimal prep produce an amazing dish that’s fun to eat together.

    • Grasswax

    • Atlanta

    • 4/17/2020