Sheet-Pan Chicken with Sourdough and Bacon

FROM: foodandwine.com

I chose our Estate Bottled Cabernet Franc to pair with this dish!  It was a perfect match with the rich flavours of the chicken, crispy bacon & sourdough croutons.   

This recipe is simple and delicious!  In two steps and you will amaze dinner guests & family.

The photos of this recipe were really appealing.  I love to read the comments & recommendations on Food and Wine  before I get started.  Some recommendations lead to  adjustments or ingredient changes based on what I might have in my pantry.  I started with seasoning and searing the chicken legs in a pan before baking.   I also par-cooked the extra thick bacon slices, and added brussel sprouts & extra potatoes (baby yellows, cut into thirds). Next time, I might try using chicken thighs or bone-in chicken breasts. I also had a pumpernickel loaf on hand which I used instead of sourdough.

Ingredients

• 1/2 pound sourdough boule, cut or torn into 2-inch pieces ( you can use any bread with some density, I like using pumpernickel as well)

• 1/2 pound slab bacon, cut into 1-by- 1/2-inch lardons

• 1 large baking potato—scrubbed, halved crosswise and cut into 3/4-inch wedges

• 1 large red onion, cut into 1-inch wedges

• 2 tablespoons cold unsalted butter, diced

• 4 oregano sprigs

• 1/2 teaspoon crushed red pepper

• 1/4 cup extra-virgin olive oil

• Kosher salt

• Black pepper

• 6 whole chicken legs

Directions

1. Preheat the oven to 400°F. On a large rimmed baking sheet, toss your favourite bread, bacon, potato, onion, butter, oregano and crushed red pepper with the olive oil and season generously with salt and black pepper. Spread in an even layer. Season the chicken with salt and black pepper and arrange on the bread mixture.

2. Roast the chicken and bread mixture for about 45 minutes, until the bread is crisp and an instant-read thermometer inserted in the chicken registers 160°F. Serve & enjoy!