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1/2 pound sourdough boule, cut or torn into 2-inch pieces
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1/2 pound slab bacon, cut into 1-by- 1/2-inch lardons
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1 large baking potato—scrubbed, halved crosswise and cut into 3/4-inch wedges
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1 large red onion, cut into 1-inch wedges
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2 tablespoons cold unsalted butter, diced
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4 oregano sprigs
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1/2 teaspoon crushed red pepper
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1/4 cup extra-virgin olive oil
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Kosher salt
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Black pepper
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6 whole chicken legs
Sheet Pan Chicken with Sourdough and Bacon
Food & Wine Culinary Director-at-Large Justin Chapple’s roast chicken legs drip meaty, delicious fat onto a smoky, peppery bed of potatoes, red onion and crispy croutons.
Nutrition Information
132
Calories
45g
Carbohydrates
5g
Protein
299mg
Potassium
2g
Fiber
4g
Sugar
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