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Roasted Chicken Legs with Sourdough Bread & Poblanos
20 mins
50 mins
4
Steps
- Preheat the oven to 425°F.
- On a large rimmed baking sheet, toss the bread with the olive oil, poblanos, onions, garlic, and oregano. Season generously with salt and black pepper. Lightly brush the chicken legs with olive oil and season with salt, black pepper, and the crushed coriander.
- Place the chicken on top of the bread and vegetables. Roast for 50 to 55 minutes, until the vegetables are tender and an instant-read thermometer inserted into the thickest chicken thigh registers 160°F. Transfer the chicken, bread, and vegetables to plates and serve with lime wedges.
Notes
- Do It Ahead: Once assembled on the baking sheet, you can refrigerate the uncooked chicken and vegetables for a few hours or overnight. Let stand at room temperature for about 20 minutes before roasting.
- Note: Crushed coriander seeds lend a fresher flavor than ground coriander; plus, they add fun crunchy texture. To crush them, put the seeds in a small resealable plastic bag and pound them lightly with the bottom of a small skillet.
Originally published at justinchapple.com. Reproduced for personal collection.
