Roast chicken, sausage and potato tray roast
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Unrated
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Prep Time
5 mins
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Cook Time
1 hr
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Servings
1 hour 5 mintes
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Cuisine
French
Roast chicken, sausage and potato tray roast
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A delicious and easy roast chicken tray roast recipe with pork sausages, potatoes, apricot & thyme
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Ingredients
- 8 pieces of free-range chicken bone-in and skin on
- 8 pork sausages or 4 large Italian sausages
- 500 gms new potatoes
- 3 – 4 bay leaves
- A few sprigs of thyme
- 400 ml stock chicken stock
- ½ cup medium cream sherry
- 2 large garlic cloves crushed
- 4 Tbsp Bonne Maman apricot preserve
- 1 tsp Dijon mustard
- Drizzle of olive oil
- salt and pepper
- 1 Tbs Chopped parsley for garnish
Instructions
- Preheat the oven to 180C/350 F
- Cut the potatoes in half if they are big and arrange them with the chicken pieces and sausages in a large deep-sided roasting pan. Tuck the bay leaves and thyme sprigs under and around the chicken.
- Mix the stock, sherry, garlic, mustard and Bonne Maman apricot preserve in a jug and pour over the chicken & sausages. Drizzle a little olive oil on the bits of sausage and chicken that are sticking out of the sauce and season with salt and pepper.
- Roast uncovered for an hour, or until cooked through and golden. Arrange om a serving platter.
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