PrintSheet-Pan Chicken with Croutons and Bacon
- Prep Time: 10
- Cook Time: 50
- Total Time: 1 hour
- Yield: 3 1x
- Category: Dinner
Ingredients
Units
Scale
- 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)
Instructions
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Preheat the oven to 200°C.
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Cut bread into cubes.
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Cut potato and onion into wedges.
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Use a large rimmed baking sheet and add the bread, bacon, potato, onion, butter, oregano and crushed red pepper.
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Pour the olive oil over the mixture.
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Season generously with salt and black pepper.
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Mix everything to make sure the oil and spices are distributed evenly.
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Spread in an even layer. Season the chicken with salt and black pepper and arrange on top of the bread mixture.
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Roast the chicken and bread mixture for about 50 minutes, until the bread is crisp, and the potato is cooked through.
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Use a cooking thermometer to make sure the internal temperature of the chicken does not go higher than 74°C.
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Serve.
