In this super-simple dish, chicken is roasted on top of chucks of sour dough that absorb the rich and tangy juices, becoming crisp and chewy. Only 3 additional ingredients are added to the chicken to create a crazy delicious sheet pan entrée. The Mediterranean flavors are accented with caper berries. Caper berries and capers both come from the same plant. The difference is that capers are the early flower buds, while the berries are what forms after they have bloomed and been pollinated. The flavor of the buds have floral and citrus undertones. The combination of the berries and lemon will have you wanting to book a trip to Italy. Thanks for the inspiration Marsha!!
Chicken Roasted on Sour Dough with Caperberries and Charred Lemons
Serves 4
1/2 pound sourdough bread, torn into bite-size pieces
4 large shallots, quartered lengthwise
3/4 cup drained caperberries
2 lemons, scrubbed and quartered lengthwise
1/4 cup extra-virgin olive oil, plus more for brushing
Salt
Pepper
Four 12-ounce whole chicken legs/ Or whatever you prefer I used thighs and breasts.
Preheat the oven to 400°. On a large rimmed baking sheet, toss the bread with the shallots, caperberries, lemons and the 1/4 cup of olive oil; season with salt and pepper. Brush the chicken with oil and season with salt and pepper. Arrange the chicken on the bread. Roast the chicken for about 50 minutes, until the bread is crisp and an instant-read thermometer inserted in the thighs registers 160°. Transfer the chicken, bread and vegetables to plates and serve.
Adapted from: Food and Wine
