70 minutes
Roasted chicken legs served over a bed of crispy sourdough bread, poblano peppers, red onions, and garlic, seasoned with fresh oregano and coriander.
Sourdough Bread, torn into 1½-inch pieces
0 oz
0.25 fluid ounces
Poblano Peppers, cut into 1-inch strips, seeded
each
Red Onions, cut into 1-inch wedges
each
Garlic Clove, halved
each
sprigs
to taste
to taste
Whole Chicken Legs
0 lb
Crushed Coriander Seeds
teaspoons
Lime Wedges, for serving
each
1. Preheat Oven and Prepare Bread Mixture
Preheat your oven to 425°F. On a large rimmed baking sheet, toss the torn sourdough bread with ¼ cup of extra-virgin olive oil. Add the poblano peppers, red onions, garlic cloves, and oregano sprigs. Season the mixture with kosher salt and freshly ground black pepper.
2. Season and Add Chicken Legs
Brush the chicken legs with additional olive oil, then season with salt, pepper, and crushed coriander seeds. Place the chicken legs on top of the bread and vegetable mixture.
3. Roast Chicken and Vegetables
Roast in the oven for 50 to 55 minutes, or until the chicken is cooked through, and the skin is golden brown and crispy. The internal temperature should reach 160°F.
4. Serve with Lime Wedges
Serve the roasted chicken legs over the bread and vegetable mixture with lime wedges on the side.
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