One Dish Baked Chicken With Tomatoes And Olives Recipes

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ONE-DISH BAKED CHICKEN WITH TOMATOES AND OLIVES



One-Dish Baked Chicken with Tomatoes and Olives image

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

Provided by Chris Morocco

Categories     Chicken     Bon Appétit     Olive     Tomato     Quick & Easy     Dinner     One-Pot Meal     Summer     Wheat/Gluten-Free     Dairy Free

Yield 4 servings

Number Of Ingredients 10

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

Steps:

  • 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.

CHICKEN ROASTED WITH TOMATOES, POTATOES, AND OLIVES



Chicken Roasted with Tomatoes, Potatoes, and Olives image

Categories     Chicken     Garlic     Olive     Potato     Tomato     Roast     Lemon     Rosemary     Gourmet

Yield Serves 2

Number Of Ingredients 10

7 garlic gloves
1/4 teaspoon salt
2 teaspoons fresh lemon juice
3 tablespoons olive oil
1 large lemon, sliced thin
1 whole chicken breast with skin and bone (about 1 pound), halved
1 pound small red potatoes (about 2 inches in diameter), washed well
4 plum tomatoes halved, lengthwise
10 Kalamata or other brine-cured black olives, pitted and sliced thin lengthwise
1 tablespoon fresh rosemary leaves or 1 teaspoon dried crumbled rosemary

Steps:

  • Preheat oven to 450°F. and oil a 13-by 9-inch shallow baking pan.
  • Mince and mash 2 garlic cloves to a paste with salt. In a small bowl whisk together garlic paste, lemon juice, and 2 tablespoons oil with salt and pepper to taste. In pan make 2 beds of overlapping lemon slices and put a chicken breast half, skin side up, on each bed. Brush chicken generously with some of the garlic lemon mixture and season with salt and pepper.
  • Quarter potatoes and in a bowl toss with tomatoes, remaining 5 whole garlic cloves, and remaining tablespoon oil until coated well. Arrange vegetables around chicken and sprinkle chicken with olives and rosemary.
  • Roast chicken and vegetables in middle of oven 15 minutes and brush with remaining garlic lemon mixture. Roast chicken 10 to 15 minutes more, or until a meat thermometer registers 175°F. and chicken is cooked through.
  • Discard lemon slices and serve chicken with vegetables, spooning any pan juices over them.

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  • 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.
  • 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.

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