Place an oven rack in the top third of the oven and preheat it to 450°F. Place the chicken legs on a rimmed sheet pan. Pat the chicken very dry with paper towels, rub all over with 1 tablespoon oil, and

season liberally with salt and pepper. Arrange the chicken, skin-side up, on the sheet pan, transfer to the oven, and roast for 30 minutes.

Meanwhile, in a 9 × 13-inch baking pan, whisk together 3 tablespoons oil with 2 tablespoons vinegar and a pinch of salt. Lay the bread into the pan, turning to coat so each slice evenly soaks up the dressing. When the chicken has roasted for 30 minutes, remove the sheet pan from the oven, add the soaked slices of bread to the pan around the chicken, reserving the 9 × 13-inch baking pan, and return the sheet pan to the oven for 10 minutes more, or until the bread is golden; check frequently during the last 2 to 3 minutes so the bread doesn’t burn. Remove the sheet pan from the oven and transfer the chicken to a plate. Flip over the slices of bread and place them back in the oven for 3 to 5 minutes more, until they are deeply golden.

In the bowl of a food processor, blend the herbs, garlic, a pinch of salt, the remaining 2 tablespoons vinegar, and the remaining 2 tablespoons oil until smooth.

Remove the toasted bread from the sheet pan and tuck 1 slice under each leg of chicken resting on the plate. Immediately pour the herb sauce over the sheet pan, and scrape up the crispy bits with a wooden spoon. Transfer the bits and pan sauce to a small bowl. Place a toast-leg pair on each plate. Pour any juices from the chicken plate into the bowl with the sauce. Taste and adjust the seasoning as needed.

Using the reserved 9 × 13-inch baking pan, toss the salad greens lightly with some of the sauce. Taste and adjust the seasoning as needed. Pile a handful of greens onto each plate. Just before serving, spoon a little sauce over the chicken pieces.