Sheet-pan Chicken with Sourdough and Bacon

Ingredients

1/2 pound sourdough boule, cut or torn into 2-inch pieces


1/2 pound slab bacon, cut into 1-by- 1/2-inch lardons


1 large baking potato—scrubbed, halved crosswise and cut into 3/4-inch wedges


1 large red onion, cut into 1-inch wedges


15-20 brussel sprouts

2 tablespoons cold unsalted butter, diced


4 oregano sprigs


1/2 teaspoon crushed red pepper


1/4 cup extra-virgin olive oil


Kosher salt Black pepper


6 whole chicken legs


Poultry seasoning

Celery salt

Preheat the oven to 400°. On a large rimmed baking sheet, toss the bread, bacon, potato, Brussel sprouts, 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, black pepper, poultry seasoning, and celery salt.  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°. Serve.