Sheet pan Sourdough Bake

 https://www.foodandwine.com/recipes/sheet-pan-chicken-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

• 1/2 large red onion, cut into 1-inch wedges

  1 head cauliflower, chopped into bite sized pieces

  1 cup green olives

• 1 tsp Italian seasoning

  1 tsp smoked paprika

  Salt & pepper (or seasoning of choice-we used a lemon pepper rub we like)

• 1/4 cup extra-virgin olive oil

• 6 whole chicken legs (we didn’t really care for the chicken legs-might try marinated chicken breasts next time)

  Crumbled goat cheese to top 

  Preheat the oven to 425.  On 1 large rimmed baking sheet, toss the bread, bacon, potato, onion.  Spread in an even layer. Season the chicken with salt and black pepper (or seasoning of choice) and arrange on the bread mixture.

  On a 2nd pan, spread cauliflower & olives  Drizzle both pans w oil & seasonings  

  
  

  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°. Roast cauliflower pan for 25 minutes.  Serve, topping w crumbled goat cheese as desired