Sheet-Pan Chicken with Croutons and Bacon

Hey there, fellow food lovers! If you’re anything like me, you know that the hustle and bustle of daily life can sometimes make cooking feel like a chore. But what if I told you that you could whip up a delicious, hearty meal without spending hours in the kitchen? Enter my Sheet-Pan Chicken with Croutons and Bacon recipe—a delightful dish that not only cooks itself, but also brings together all the flavors we love in one easy-to-clean pan!

Imagine this: tender chicken, crispy bacon, and golden croutons all roasting together, filling your kitchen with mouthwatering aromas. And the best part? You only need a single sheet pan to make it happen! I’ve found that using a cooking thermometer is a game-changer for ensuring your chicken is cooked to perfection every time. No more guessing or worrying about undercooked poultry—just juicy, flavorful chicken that’s ready to impress.

In this post, I’ll share my tried-and-true recipe along with some time-saving tips that will have you in and out of the kitchen in no time. Whether you’re a seasoned chef or just starting out, this dish is designed to be inclusive and approachable for everyone. So grab your apron, preheat that oven, and let’s dive into a meal that’s as easy as it is delicious!

Sheet-Pan Chicken with Croutons and Bacon

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• Author: Tor-Arne Pettersen
• Prep Time: 10
• Cook Time: 50
• Total Time: 1 hour
• Yield: 3 1x
• Category: Dinner

Ingredients

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• 4–5 slices (225 g) sourdough bread, cut or torn into 3×3 cm pieces
• 225 g bacon, cubed
• 1 large baking potato (about 300 g)—scrubbed, halved crosswise, and cut into 2 cm wedges
• 1 large red onion (about 200 g), cut into 2.5 cm wedges
• 30 g cold unsalted butter, diced
• 4 oregano sprigs
• 1/2 teaspoon crushed red pepper
• 60 ml extra-virgin olive oil (about 1/4 cup)
• Salt (to taste)
• Black pepper (to taste)
• 6 whole chicken legs (about 1.8 kg total)

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Instructions

• Preheat the oven to 200°C.

• Cut bread into cubes.

• Cut potato and onion into wedges.

• Use a large rimmed baking sheet and add the bread, bacon, potato, onion, butter, oregano and crushed red pepper.

• Pour the olive oil over the mixture.

• Season generously with salt and black pepper.

• Mix everything to make sure the oil and spices are distributed evenly.

• Spread in an even layer. Season the chicken with salt and black pepper and arrange on top of the bread mixture.

• Roast the chicken and bread mixture for about 50 minutes, until the bread is crisp, and the potato is cooked through.

• Use a cooking thermometer to make sure the internal temperature of the chicken does not go higher than 74°C.

• Serve.

 

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