250g sourdough bread (or a hearty substitute), cut or torn into 5cm pieces
200-250g slab bacon, cut into 2cm – 4cm pieces
1 large baking potato—scrubbed, halved crosswise and cut into 4cm wedges
1 large red onion, cut into 2cm wedges
2 tablespoons cold unsalted butter, diced
4 oregano sprigs
1/2 teaspoon crushed red pepper
1/4 cup extra-virgin olive oil
6 whole chicken legs
How to Make It
Preheat the oven to 200°C. 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.
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°C.