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Categories:Viewed: 40 - Published at: 5 years ago
Ingredients
- 9 garlic cloves, divided
- 1 teaspoon Aleppo-style pepper or 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon soy sauce
- 4 tablespoons olive oil, divided, plus more for drizzling
- 1 (3 1/2-4-pound) chicken, quartered
- Kosher salt, freshly ground pepper
- 2 pounds tomatoes of all sizes, halved, quartered if large
- 3 sprigs thyme
- 1/3 cup Castelvetrano or Picholine olives, pitted
- 1 baguette, halved lengthwise
Method
- Place a rack in top third of oven; preheat to 450°F. 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.
