Food & Wine Culinary Director-at-Large Justin Chapple&rsquo;s roast chicken legs drip meaty, delicious fat onto a smoky, peppery bed of potatoes, red onion and crispy croutons. Slideshow: More Chicken Leg Recipes 

Sheet-Pan Chicken with Sourdough and Bacon

sourdough boule,

pound slab bacon, cut into 1-by- 1/2-inch lardons

potato—scrubbed,

red onion,

tablespoons cold unsalted butter, diced

oregano

red pepper

olive oil

Kosher salt

Black pepper

chicken legs

Preheat the oven to 400&deg;. 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, until the bread is crisp and an instant-read thermometer inserted in the chicken registers 160&deg;. Serve.


I don’t know if this tastes good but the finished product in the video looks like an undercooked raw sludge mess.  I wouldn’t even try it because the look is so unappetizing.  If it looks that bad with a professional video…Nuff said.

I doubled the recipe to feed bigger group and used roasting pan. Wasn’t great bc ingredients didn’t have space to get crispy and was more wet bread. Flavor good. Would follow recipe more strictly and prob cut the bacon amount by half

Really easy with the benefit of being very good. Only change was I didn't have fresh oregano sprigs so I used Rosemary. And as suggested by another reviewer I brushed the chicken with duck fat for extra flavor. Next time, I'll broil the chicken at the end, just a little to brown it more.

Made this but subbed in thighs for legs, and browned both thighs and bacon (separately) before baking. Used my own rosemary sourdough boule for the bread.  The flavors were about right, incl. the red pepper which lent a nice kick.  But the dish was more than done at 35 min: potatoes were too soft, the red onions not particularly caramelized. The bread was tasty but the whole dish suffers from too many carbohydrates, in the opinion of my family!

This is spectacular! Easy and delicious. I have made it twice so far and will make it whenever I need a Winner Winner Chicken Dinner. Anyone who had trouble making this is not comfortable in the kitchen, it is that easy! I started keeping  a Sourdough Boule in the freezer along with Chicken legs and thighs so I can make it whenever I need an impressive dish, mostly Sunday dinners. I did make it even more decadent by rubbing the chicken with reserved duck fat I had from a previous dinner. OMG did that kick it up a notch. Also, second time, used meaty salt pork cubes instead of the extremely thick cut bacon. did not have fresh oregano sprigs so used the dried herb, still great! Cubed the potatoes instead of wedges. Great leftovers too.

This recipe is OUTSTANDING! I have made it multiple times and it is always delightful. If you are cooking for one, it makes enough for a week of lunches, so it's like meal prepping without the effort. I have added Brussel Sprouts which worked well, and zucchini which did not work (it was too watery and kept the croutons from getting crunchy). 

This recipe is a bust. I am an experienced home cook and made it according to the recipe instructions. The bacon didn't render and was undercooked. The onions didn't carmelize. The potatoes were cooked, and the chicken was slightly overdone at 45 minutes. What I find so frustrating is that this is obviously one of those recipes that someone came up with - and was never sufficiently tested before it was published. It's not well thought-out - and not designed for home cooks. Super frustrating and annoying.

Definitely brown the chicken and bacon before roasting. I browned browned the bacon a bit and then browned the legs in the same pan and used the drippings to pour over the bread, onions, and potatoes before putting in the oven.

I'm Italian American. I love travel , great food and I cook a lot ! I love an easy chicken in the oven dish for a fall or cool evening! This met all of my requirements. 
SO EASY ! I did not have Sourdough, but had tons of good French bread in the freezer. I had prosciutto and some crisped bacon.... so used both! I had small red potatoes not big potatoes.. they worked ! Red onion, chilis and EVOO ? Easy! My only edits.. I pre ' crisped ' the thighs in a skillet and finished in the oven. I love the texture of crispy skin , the crouton and then the soft of the potatoes and onion. This dish was perfect just with a nice red and a simple salad. For sure.... I'll do this again.... maybe for company during a foot ball game or on a holiday when I'm ready to sit down and enjoy the day.

Made this several times and we love the flavor and simplicity of the dish. I thought the recipe was too high in fat content so I rendered the bacon in advance (I use a lean thick sliced apple wood smoked bacon from my butcher) and reduced the butter to less than 1 tbsp. The second time I eliminated the butter and added an extra tbsp of olive oil and we did not miss the butter. The bread soaks up all the flavors and is the crispy best part of this dish. Sour dough is perfect for this preparation. I would not substitute the bread. I think it crisps better if you tear it into pieces rather than cutting it. Don't leave out the crushed red pepper. It adds a subtle touch of heat that makes the dish pop.

My boyfriend and I made this one night, we added a bit more sourdough bread, onion, and potato to the recipe. It turned out great!

We made this tonight and it was delicious. I put some of the lardons that didn’t crisp up under he broiler for a minute at the end and used some other herbs that were lying around, but other than that it was decadent and an easy meal for a casual dinner party. Made it with the spinach salad from the same article. So yummy!

Delicious, but next time will brown chicken on stove in advance. Also, I removed chicken at the end and cooked remaining veg/bacon about 7-8 more min to brown and render bacon.

Delicious and very simple! Two little changes we will try which may make it a five star meal. 1. slice the sourdough smaller into bite-size pieces. 2. add a little oil or fat to the chicken so it really browns.

Delicious Fall entree. I used my homemade sourdough bread. I didn't have lardons but just kept the bacon slices compressed so they were like lardon thickness and sliced into chunks. I subbed thyme, sage, and rosemary for the oregano because that's what I had. The bacon wasn't crispy but that wasn't a problem for me (although I'm usually particular about that) because the bacon rendered to infuse and crisp the bread and potatoes so the hunks of bacon complemented the tender chicken. I served this with the apple pomegranate cobbler for dessert. Not a terribly "light" meal but for cooler Fall weather, a real treat. I'd do this menu for Thanksgiving, honestly! Easy and tasty.

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.

sheet-pan chicken with sourdough and bacon

Total: 1 hours, 5 minutes

Servings: 6

Cost: $9.21 /serving

Author : Justin Chapple

Ingredients

Instructions

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