Autumn Sheet Pan Chicken
 
 
Ingredients
  • ½ pound challah bread (or substitute with gluten free bread), broken into 2-inch cubes
  • ¼ pound slab bacon, cut into 1-by- ½-inch lardons
  • ½ pound butternut squash, diced
  • 1 large red onion, cut into 1-inch wedges
  • 1 Granny Smith apple, cut into 1-inch wedges
  • 2 tablespoons cold unsalted butter, diced
  • 4 rosemary sprigs
  • ¼ teaspoon crushed red pepper
  • ¼ cup extra-virgin olive oil
  • Kosher salt
  • Black pepper
  • 6 whole chicken legs (about 4 pounds)
Instructions
  1. Preheat the oven to 400°.
  2. On a large rimmed baking sheet, toss the bread, bacon, butternut squash, onion, apple, butter, rosemary and crushed red pepper with the olive oil and season generously with salt and black pepper. Spread in an even layer.
  3. Season the chicken with salt and black pepper and arrange on the bread mixture.
  4. 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°. Discard the rosemary sprigs and serve.
Recipe by Allons-Eat! at https://www.allonseat.com/autumn-sheet-pan-chicken/