Rating: 4 stars
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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. Slideshow: More Chicken Leg Recipes 

Justin Chapple
October 2017

Gallery

Read the full recipe after the video.

Recipe Summary

active:
20 mins
total:
1 hr 5 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400°. 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.

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  • 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°. Serve.

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