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

Instructions

1. 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.
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.
3. Carve chicken as desired and serve piled atop toast with tomato mixture and pan juices spooned over.