½ pound sourdough or other rustic bread, crusts removed and bread torn into 1 ½-inch pieces
¼ cup extra-virgin olive oil, plus more for brushing
4 poblano peppers, cut lengthwise into 1-inch strips and seeded
2 red onions, cut through the core into 1-inch wedges
12 garlic cloves, halved 6 fresh oregano sprigs
Kosher salt and freshly ground black pepper
6 whole chicken legs (2 ¾ pounds)
2 teaspoons crushed coriander seeds (see Note)
Lime wedges, for serving
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.
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.
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