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Sheet Pan Chicken with Sourdough & Bacon
Description
Roast chicken on a smoky, peppery bed of potatoes, red onion and crisp, fat-basted croutons.
Ingredients
- 1/2 lb. sourdough boule, cut or torn into 2-inch pieces
- 1/2 lb. slab bacon, cut into 1-by-1/2 inch lardons
- 1 large baking potato scrubbed, halved crosswide and cut into 3/4 inch wedges
- 1 large red onion, cut into 1 inch wedges
- 2 Tbsp cold unsalted butter, diced
- 4 oregano sprigs
- 1/2 tsp crushed red pepper
- 1/4 cup olive oil
- Kosher salt & black pepper
- 6 whole chicken legs
Instructions
- Preheat oven to 400 degrees. On a large rimmed baking sheet, toss the bread, bacon, potato, onion, butter, oregano and crushed red pepper with the olive oil and season generously with salt and black pepper. Spread into an even layer. Season chicken with salt and black pepper and arrange on the bread mixture.
- Roast chicken and bread mixture for about 45 minutes, until the bread is crisp and a thermometer in the chicken registers 160 degrees.