One Pan Chicken Leg Quarters with Bacon and Sourdough
 
Inspired by the cover of Food and Wine October 2017.
Ingredients
  • 4 slices of sourdough, torn into 2 inch pieces
  • ½ slab of bacon, sliced into half inch pieces
  • 1 large baking potato, cut into ¾ inch wedges
  • 1 large red onion, cut into 1 inch wedges
  • 2 cloves garlic, thinly sliced
  • 5 oregano sprigs
  • 1 teaspoon crushed red pepper
  • ¼ cup extra virgin olive oil
  • Salt and Pepper
  • 6 chicken leg quarters
Instructions
  1. Preheat the oven to 400 degrees.
  2. On a large baking sheet, toss the bread, bacon, potato, onion, garlic, oregano, crushed red pepper, and olive oil. Season with salt and pepper. Spread all the ingredients in a single layer across the baking sheet.
  3. Season the chicken leg quarters with salt and pepper. Place each leg quarter on the top of the other ingredients.
  4. Roast for 45 minutes until the bread is crisp and the chicken is cooked through. (Reaching 160 degrees with a thermometer.)
Recipe by Bent Arrow Acres at https://www.bentarrowacres.com/one-pan-chicken-leg-quarters-with-bacon-and-sourdough/