Once Again, Sheet-Pan Chicken with Sourdough, Bacon, Red Onions & PotatoesFebruary 10, 2021
The forecast for later this week is snow in Seattle as well as out on the island. So my mind and spirit are gravitating towards comforting foods just in case we have to hunker down for a few days. Or not. This Wine & Dine Wednesday sheet-pan chicken dish is tasty for any time of year, but snow falling makes it extra appealing. I want to bring back older recipes I have posted for those of you new readers. For those of you reading along for many years, it is fun to revisit some posts that maybe you missed or want to try making again. This one is sure to please and could not be easier. Enjoy!
* 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. 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°.