Chicken Legs Sheet Pan Dinner with Bread & Bacon
Chicken. Bacon. Bread. Vegetables.
Put it all on a sheet pan and roast it for 45 minutes. The bread gets nice and crispy (with the help of melted butter!).
You can add any vegetables you like.
Here, I used a sweet potato (original recipe calls for a regular potato).....I also added in Brussels sprouts.
You can really add whatever you like, it's just the basic idea of cooking everything together on one pan that makes it so appealing.
Sheet-Pan Chicken with Sourdough and Bacon: (recipe adapted from Food & Wine)
1/2 pound sourdough boule, or baguette sliced or torn into 2-inch pieces
1/2 pound slab bacon, cut into 1-by- 1/2-inch lardons
1 large baking or sweet potato, 3/4-inch wedges
bunch of Brussels sprouts, halved
1 large red onion, cut into 1-inch wedges
2 tablespoons cold unsalted butter, melted
4 oregano or rosemary sprigs
1/2 teaspoon crushed red pepper
a few tbsp of extra-virgin olive oil
6 whole chicken legs
Preheat the oven to 400°.
On a large rimmed baking sheet, toss the bread with the melted butter.
Next, layer on the bacon, potato, onion, oregano and crushed red pepper and drizzle with the olive oil and season generously with kosher salt and black pepper. Spread in an even layer.
Season the chicken with kosher salt and black pepper and arrange on top of the bread mixture.
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°.