Chicken Roasted on Bread with Caperberries and Charred Lemons

Name: Chicken Roasted on Bread with Caperberries and Charred Lemons
Total time: 1 h
Ingredients: 1/2 pound sourdough bread, torn into bite-size pieces; 4 large shallots, quartered lengthwise; 3/4 cup drained caperberries; 2 lemons, scrubbed and quartered lengthwise; 1/4 cup extra-virgin olive oil, plus more for brushing; Salt; Pepper; Four 12-ounce whole chicken legs

5.0

(1.2k)

www.foodandwine.com

Your recipes

Total: 60 minutes

Servings: 4

Cost: $4.17 /serving

Author : Justin Chapple

Chicken Roasted on Bread with Caperberries and Charred Lemons

Ingredients

Remove All · Remove Spices · Remove Staples

1/2 pound sourdough bread, torn into bite-size pieces4 large shallots, quartered lengthwise3/4 cup drained caperberries2 lemons, scrubbed and quartered lengthwise1/4 cup extra-virgin olive oil, plus more for brushingSaltPepperFour 12-ounce whole chicken legs

Export 7 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Preheat the oven to 400°. On a large rimmed baking sheet, toss the bread with the shallots, caperberries, lemons and the 1/4 cup of olive oil; season with salt and pepper. Brush the chicken legs with oil and season with salt and pepper. Arrange the chicken on the bread. Roast the chicken for about 50 minutes, until the bread is crisp and an instant-read thermometer inserted in the thighs registers 160°. Transfer the chicken, bread and vegetables to plates and serve.