ROASTED CHICKEN SAUSAGE AND POTATOES
Fresh rosemary gives plenty of flavor to both potatoes and sausage in this roasted chicken, sausage, and potatoes dish. Rosemary is a very aromatic herb, so you need to use only a little; refrigerate the rest of the bunch in a sealed plastic bag, up to one week.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 40m
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees. Pierce sausage all over with a fork; place on a rimmed baking sheet with potatoes and rosemary. Drizzle all with oil; season generously with salt and pepper. Toss to coat, and spread in an even layer.
- Roast, tossing occasionally, until sausage is browned and potatoes are tender, 30 to 35 minutes. If desired, halve sausages crosswise before serving.
Nutrition Facts : Calories 491 g, Fat 24 g, Protein 36 g
OVEN ROASTED CHICKEN, SAUSAGE AND POTATOES
This oven roasted chicken dinner is delicious and very easy to assemble! Marinated skin-on chicken pieces are cooked in the same pan with sausage, potatoes and onions, making this dish perfect for even the busiest weeknights.
Provided by Olivia Mesquita
Categories Main Courses
Time 13h40m
Number Of Ingredients 10
Steps:
- In a large bowl, combine the chicken with the sofrito. Cover and refrigerate for 12-24 hours.
- Preheat oven to 400 degrees F.
- In a large skillet, over medium heat, cook the bacon until golden brown, about 8 minutes. Add the butter and cook until melted. Then, add the white wine and cook, scraping the browned bits from the bottom, until the wine is reduced by half. Reserve this mixture.
- Remove the chicken from the marinade and arrange, skin side up, in a deep baking dish.
- Add the baby potatoes to the chicken marinade, mixing well so they get coated. Transfer the potatoes and marinade to the baking dish, with the chicken.
- Arrange the sausages and onions around the chicken.
- Pour the wine mixture with the bacon over the chicken, sausage and potatoes.
- Cover with foil and roast in the preheated oven for 1 hour. Then, remove the foil, turn the sausages so they cook evenly, and continue roasting for 30 minutes, basting at least once with the juices, or until golden brown. You can also broil for a couple of minutes if you want a deeper golden brown color.
- Garnish with chopped parsley and serve!
Nutrition Facts : Calories 870 calories, Carbohydrate 33 grams carbohydrates, Cholesterol 276 milligrams cholesterol, Fat 50 grams fat, Fiber 4 grams fiber, Protein 67 grams protein, SaturatedFat 17 grams saturated fat, ServingSize 1, Sodium 1300 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 26 grams unsaturated fat
CHICKEN SAUSAGE IN OVEN
Provided by Jen @ Whole Lotta Yum
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees Fahrenheit and make sure the oven rack is in the center position.
- Spray a baking sheet with cooking spray or olive oil and place the chicken sausage on the tray, leaving space between each sausage.
- You'll be cooking the chicken in the oven for about 20 minutes total. Bake the chicken sausage for 10 minutes on one side and then flip them over with tongs. Continue cooking the sausage for 10-15 more minutes, or until the internal temperature of the chicken reaches 165 degrees Fahrenheit.
ITALIAN OVEN CHICKEN & SAUSAGE DINNER
This is a "lazy" supper. Can be prepared early in the morning and refrigerated till time to bake. Great flavor combo. Using hot sausage adds a Bam!
Provided by Iron Bloomers
Categories Chicken
Time 1h30m
Yield 4-5 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven 350°.
- In a 9x13-inch pan, place oil.
- Add potatoes rolling in oil to coat.
- Arrange chicken and sausage, rolling chicken to coat lightly.
- Pour the combined tomatoes and seasonings over all.
- Bake at 350° uncovered for 1 hour 15 minutes.
- Note: Stacking chicken on top of potatoes is fine.
CHICKEN, SAUSAGE, PEPPERS, AND POTATOES
You'll need a large, heavy-duty roasting pan (or a couple of smaller ones) and a very hot oven for this delicious dish. The long oven time makes everything beautifully caramelized and the chicken fork tender.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h30m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Heat olive oil in a skillet over medium heat. Cook sausage links until browned and oil begins to render, about 3 minutes per side. While sausages are cooking, pierce them lightly here and there with the tip of a sharp knife so some fats and juices are released. Remove from heat and let cool slightly.
- When sausages are cool enough to handle, cut them into serving pieces, about 2-inch slices. Transfer back to pan along with any accumulated juices from the cutting board.
- Cut two slashes down to the bone on the skin side of each chicken thigh.
- Depending on the size of the peppers, halve or quarter them and place in a large mixing bowl. Add the sliced red and yellow onions and potato chunks. Add chicken thighs and sausage pieces with pan juices.
- Season with kosher salt, black pepper, and Italian herbs. Drizzle with a tablespoon of olive oil.
- Mix with your hands until all ingredients are coated in oil, 3 or 4 minutes. Transfer to large, heavy-duty roasting pan. Evenly space the chicken thighs skin side up. Position potatoes near the top.
- Place in preheated oven until chicken is cooked through and everything is caramelized, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Sprinkle with chopped fresh Italian parsley, if desired.
Nutrition Facts : Calories 664 calories, Carbohydrate 28.2 g, Cholesterol 153 mg, Fat 45.8 g, Fiber 3.5 g, Protein 33.8 g, SaturatedFat 14.1 g, Sodium 1288 mg, Sugar 2.8 g
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