Sourdough Bacon Sheet Pan Chicken
Everyone loves a good chicken dinner and this one is holiday-worthy. The beauty of cooking all of this together is that the bread and squash get the benefit of all of the flavor of the bacon and chicken juices.
By Chef Laura Bonicelli
Prep Time
15 min
Cook Time
50 min
Total Time
1 hr 5 min
Servings
8 servings
Ingredients
- 1/2 poundsourdough bread loaf (or any crusty bread -- torn into 2-inch pieces)
- 1/2 poundbacon (sliced and cut into 1 1/2-inch pieces)
- 1 large garnet yam (sweet potato or hard squash -- peeled and cut into 1 1/2-inch chunks)
- 1 large red onion (peeled and cut into 1-inch wedges)
- 3 tablespoonsunsalted butter (cut in pieces)
- 4 fresh oregano or thyme sprigs
- 1/2 teaspooncrushed red pepper
- 1/4 cupolive oil
- 1 4- poundwhole chicken (cut up into 8 pieces)
- Kosher salt and freshly ground black pepper (to taste)
- 10 ouncesBrussels Sprouts -- cleaned and halved
Nutrition Facts
Per Serving (serves 8 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Preheat the oven to 400º F.
- 2
In a large rimmed baking sheet covered with aluminum foil or parchment paper, toss the bread, bacon, yam, onion, butter, oregano, and crushed red pepper with the olive oil. Spread in an even layer. Season the chicken with salt and black pepper and arrange on the bread mixture.
- 3
Roast the chicken and bread mixture for about , until the bread is crisp and an instant-read thermometer inserted in the chicken registers 165º or above. Stir the bread and vegetables several times during cooking to keep the cooking even. Stir the Brussels Sprouts into the vegetable mixture for the last of baking.
- 4
Serve, arranged on a platter.
Chef's Notes
Add salt to season the chicken. The bacon will make the bread and vegetables salty and you can always add more salt at the end if it needs it. Copyright: Chef Laura Bonicelli