Sheet Pan Chicken with Sourdough and Bacon - Can we agree that the extra-crispy bits are the best part?
The Occasion: Anytime you need fast, easy and delicious, this recipe for Sheet Pan Chicken with Sourdough and Bacon will be your friend. Weeknight supper with family? Yes. Casual weekend dinner with friends? Uh-huh. Solo dining with lots of leftovers? Sure, why not.
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The Recipe: Food and Wine magazine consistently puts out great recipes (includingthis one), thoughtful stories, and impressive photos. If they are not already in your recipe-seeking rotation, they should be. Check ‘em out.
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What Makes This Special: Did I mention fast, easy and delicious? Let’s focus on ‘delicious’ for a minute. Anytime you’ve got bacon, potatoes and onions roasting together in the oven, you’ve got a taste treat on your hands. (Even better, in your mouth.) Add the sourdough bread hunks – they’re much too rustic to be called croutons – and the savory flavors marry together and yell EAT ME! Click on the photos to enlarge them and read the captions.
The Verdict: Sheet Pan Chicken with Sourdough and Bacon makes an extremely satisfying meal. I found it to be just a touch on the greasy side (thanks to the bacon, chicken fat, olive oil, and butter) so I will cut back on the oil and/or butter next time. This dish will help you win friends, influence people, and be voted Best Home Cook in the Neighborhood. Requests will come pouring in to make it again. And again. And again. You should say Yes.
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Sheet-Pan Chicken with Sourdough and Bacon
Recipe source: Food and Wine
INGREDIENTS:
DIRECTIONS:
Recipe source: Food and Wine
INGREDIENTS:
- 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
- Kosher salt
- Black pepper
- 6 whole chicken legs
DIRECTIONS:
- 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.
- Roast the chicken and bread mixture for about 45 minutes in total, turning the chicken and stirring the veggies and bread twice during that time frame.
- The meal will be done when the bread is crisp and an instant-read thermometer inserted in the chicken registers 160°. Serve.
Do you have a favorite 'sheet pan' recipe? Tell all in the Comments, please!
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