17 Sep One Pan Chicken Leg Quarters with Bacon and Sourdough
Give this quick and easy meal a try with Bent Arrow's leg quarters, bacon and garlic!
Life has really rev’ed up around here.
We are now doing two markets, Kokomo’s Saturday Market and Market Wagon in Indianapolis. It’s been great, but on top of our day jobs, life and a baby due in five weeks… it’s a little crazy.
I actually even made a big To Do list, complete with multiple excel tabs, with hopes of extreme organization and peace of mind.
So, far the list has granted us neither.
… Shocking.
Instead, what has been the biggest source of happiness last week was this one pan dinner.
“One pan” and “one pot” dishes are kind of having a moment. Just searching either on Pinterest or Google will get all kinds of results. But, their popularity is well deserved. You have to love a meal that doesn’t require tons of dishes.
This one pan dish requires a cutting board, knife and large sheet pan. That’s it.
It’s also great because after some quick chopping, it’s almost completely hands off.
Using the farm’s chicken leg quarters, bacon and garlic as well as a handful of other basic ingredients we had a quick and easy weeknight dinner.
A quick dinner that tastes great too! The juices from the bacon and chicken are soaked up by the sourdough, while the veggies roast and caramelize.
Grab the ingredients this weekend and give it a try at your home.
- 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
- Preheat the oven to 400 degrees.
- 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.
- Season the chicken leg quarters with salt and pepper. Place each leg quarter on the top of the other ingredients.
- Roast for 45 minutes until the bread is crisp and the chicken is cooked through. (Reaching 160 degrees with a thermometer.)
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