½ pound sourdough bread, torn into bite-size pieces (8 cups)
4 medium leeks, halved lengthwise and cut into 2-inch lengths, white and light green parts only
3 lemons, quartered lengthwise
⅓ cup olive oil, plus more for drizzling
Kosher salt and black pepper
3¾ pounds bone-in, skin-on chicken drumsticks and thighs
Sat fat 11g
How to Make It
Heat oven to 425° F. Combine the bread, leeks, lemons, oil, and 1 teaspoon each salt and pepper in a 9-by-13-inch baking dish and toss well. Season the chicken with 1½ teaspoons salt and 1 teaspoon pepper. Place the chicken, skin-side up, in the baking dish.
Bake until the bread is toasted, the leeks are tender, and the chicken is lightly browned (an instant-read thermometer inserted into the thickest piece should register 165° F), about 50 minutes. Drizzle with additional oil and serve.
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