This Iconic Roast Chicken with Schmaltzy Sourdough Croutons is a back-pocket recipe, a blueprint that you can customize in so many ways – I guarantee you’ll make it again and again
It is rustic, cozy, ultra delicious, and best of all, imperfectly perfect!
I may tell you to measure every ingredient down to the last gram when we’re baking bread, but I’ll be really real: I don’t do that when I’m cooking!
Although I love the crispy crusty ends of the homemade sourdough bread that I make throughout the week, I ALWAYS save them specifically for this incredibly delicious and comforting roasted chicken. So worth it!
Want to make your own sourdough bread? Here’s my go to recipe for Lazy Girl Sourdough Bread
What is Schmaltz?
Simply put, schmaltz is chicken fat! It is glorious and makes everything taste more delicious. The magic happens when herby seasoned chicken is slowly roasted over root vegetables. They all go into the oven as one thing, and emerge a completely new delicacy.
Ingredients
This is a classic case scenario where the SIMPLEST ingredients are absolutely the most comforting and delicious.
chicken legs/drumsticks: use organic and local chicken – it is more tender and flavorful, and doesn’t have retained water.
sourdough ends: sourdough is ideal in this recipe because it maintains it’s shape and has such beautiful complex flavor. That being said, if you can’t get sourdough, a rustic country loaf also works!
spices/seasoning: I use a generous mix of paprika, onion powder, cumin, and chili powder. Feel free to use any spices and herbs that you love. This dish is a blueprint and customized 100 different ways. Get creative!
fresh herbs: Here I’m using fresh dill, rosemary, and thyme. Don’t even bother removing the leaves from the stems, everything goes in a very casual, rustic way. You can also use, cilantro, tarragon, oregano, or sage.
olive oil: don’t be shy, use plenty of it to coat the vegetables and chicken so that everything caramelizes nicely.
onions and carrots: I cut the onions and carrots into large wedges, so that they retain their shape in the oven. The edges get crispy and caramelized while the center stays soft. They absorb all the flavor of the chicken and are heavenly.
serve with a simple leafy salad dressed with a lemony mustard vinaigrette
behold! the the crispy schmaltzy sourdough crouton is a masterpiece!
IF YOU LOVE IT, SHARE IT!
If you make this iconic Roast Chicken with Schmaltzy Sourdough Croutons and Caramelized Onions, tag me @lions.bread on Pinterest or Instagram so I can see! I love to scroll through stories and see what you all are making.
And of course feel free to leave any questions, comments or reviews! Your feedback is THE BEST, and this is the best place to reach me, and I love to hear from you xo – LeAnne
THE RECIPE
Iconic Roast Chicken with Schmaltzy Sourdough Croutons and Caramelized Onions and Carrots
Ingredients
- 3 pounds organic chicken legs/drumsticks skin on, bone in
- 5-7 pieces of dried sourdough/artisan bread, preferably the crispy ends
- 1 large yellow onion cut into wedges
- 3 large carrots cut into 1-2 inch chunks
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon sweet chili powder
- 1 teaspoon onion powder
- 5 stalks fresh thyme leaves chopped roughly
- 1 teaspoon fresh dill chopped roughly
- 3 stalks fresh rosemary chopped roughly
- 3-4 tablespoons olive oil
Instructions
Preheat the oven to 425℉.
Place the chicken legs in a large mixing bowl, and sprinkle the kosher salt and pepper directly on top. Then add the paprika, cumin, chili powder and onion powder.
Use a large spoon to mix until all of the chicken is coated. Next add the fresh rosemary, thyme, and dill, and mix.
Drizzle lightly with olive oil, and mix until coated. Set aside.
In a 9x13" baking dish, (I use a ceramic baking sit but you could also use a metal one, or even a Dutch oven), lay the pieces of dried sourdough bread to the bottom of the pan in an even layer - doesn't have to be perfect.
To the baking pan, add the wedges of yellow onion and the cut carrots, sprinkle with kosher salt, and a light drizzle of olive oil.
Lay the seasoned chicken legs in an even layer onto of the vegetables. Drizzle the chicken with a bit more olive oil, and place into the oven to bake for 45 minutes, uncovered.
Reduce the heat in the oven to 325℉. Place a flat baking sheet on top of the pan, or cover with aluminum foil, and bake for another 30-35 minutes until the chicken is very tender, and practically falls off of the bone.
Serve each portion with the crispy sourdough croutons and caramelized veggies, alongside a simple leafy arugula or baby lettuce salad dressed with a lemony vinaigrette, and enjoy!
The recipe Iconic Roast Chicken with Schmaltzy Sourdough Croutons and Caramelized Onions first appeared on Lion’s Bread Blog.
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