This recipe for Sheet-Pan Chicken with Sourdough and Bacon should definitely be on your Fall Bucket List of dishes to make this season!
It is featured in the October issue of Food and Wine magazine.
The chicken roasts on a peppery bed of potatoes, red onions, and crispy fat basted homemade croutons. Delish!
The bread, potatoes and onions absorb the drippings from the chicken and the fat from the bacon (or in this case, pancetta), resulting in a slightly smoky and richly flavored dish.
While the recipe calls for whole chicken legs I added bone-in chicken breasts as well. Since I didn’t have bacon I substituted pancetta.
Here’s the recipe…
Sheet-Pan Chicken with Sourdough and Bacon
(Food and Wine, October, 2017)
½ pound sourdough boule, cut or torn into 2-inch pieces
½ pound slab bacon, cut into 1-by-½-inch lardons
1 large baking potato-scrubbed, halved crosswise and cut into ¾-inch wedges
1 large red onion, cutting 1-inch wedges
2 tablespoons cold, unsalted butter, diced
4 oregano sprigs
½ teaspoon crushed red pepper
¼ cup extra-virgin olive oil
Kosher salt and black pepper
6 whole chicken legs
1. Preheat the 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 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 or until the bread is crisp and an instant-read thermometer inserted in the chicken registers 160 degrees. Serve.
