Sheet-Pan Chicken with Sourdough & Bacon

This Food and Wine cover recipe was basically my husband’s dream dinner. He LOVED it. What’s not to like… potatoes, crispy sourdough croutons, caramelized red onions, and bacon? The chicken was just a side note. 😉 Delicious.

This recipe was adapted from Food and Wine, contributed by Justin Chapple. I used boneless, skinless chicken thighs instead of whole chicken legs. We ate it with roasted CSA broccoli and Romanesco broccoli-cauliflower. Perfect!

• 1/2 pound sourdough boule, cut or torn into 2-inch pieces
• 1/2 pound slab bacon, cut into 1-by- 1/2-inch lardons
• 1 large baking potato—scrubbed, halved crosswise and cut into 3/4-inch wedges
• 1 large red onion, cut into 1-inch wedges
• 2 tablespoons cold unsalted butter, diced
• 4 oregano sprigs, plus more for garnish
• 1/2 teaspoon crushed red pepper
• 1/4 cup extra-virgin olive oil
• coarse salt
• freshly ground black pepper
• 10 boneless, skinless chicken thighs

1. Preheat the oven to 400°, preferably on convection roast.
2. 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.
3. Season the chicken with salt and black pepper and arrange on the bread mixture.
4. Roast the chicken and bread mixture for about 20 minutes, then flip and continue to roast for an additional 20 minutes, or until the bread is crisp and an instant-read thermometer inserted in the chicken registers 160°
5. Garnish with minced oregano, as desired. Serve.

I’m bringing my tasty sheet pan dinner to share at Angie’s Fiesta Friday #194 this week, co-hosted by Petra @Food Eat Love and Vanitha @Curry and Vanilla. Enjoy!

One Year Ago:

• Roasted Harissa Chicken over Scalloped Potatoes

Two Years Ago:

• Jacques Pepin’s Chicken in Mustard Sauce

Three Years Ago:

• Rick Bayless’ Classic Ensenada Fish Tacos

Four Years Ago:

• Mario Batali’s Chocolate Chicken Mole

Five Years Ago:

• Smothered Pork Chops with Cornbread

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About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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