Sheet-Pan Chicken with Sourdough, Bacon, Red Onions & PotatoesOctober 11, 2017
Wine & Dine Wednesday is about a sheet-pan supper I put together this Sunday evening at WestWard from a recipe from the recent Food & Wine magazine, which is actually the dish that is gracing the cover. To go one level deeper, it is also the dish we were served a week earlier at our friend’s Peg & Brian, inspired by the same article from the magazine subscription we gave them for a gift the year previously. I felt somewhat destined to share this recipe. It is sooooooooo good! Here is what you will need:
* 1/2 pound sourdough boule, cut or torn into 2-inch pieces * 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 * salt and pepper * 6 whole chicken legs
Preheat the oven to 400°. 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 in an even layer. Season the chicken with salt and black pepper and arrange on the bread mixture. Brian & Peg added some pieces of peeled & sliced apples which I did not do but regretted after as they add a whole different layer of flavor to the dish, making it feel super autumnal. I was not finding whole chicken legs, so just bought the legs & thighs in their own packages. Either way is totally fine.
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°. Enjoy!