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 chicken bone-in and skin on, free-range
- 8 pork sausages or 4 large Italian sausages
- 500 new potatoes gms
- 3 bay leaves 4 leaves
- thyme a few sprigs
- 400 ml chicken stock
- ½ cup cream sherry medium
- 2 garlic crushed, large cloves
- 4 Tbsp apricot preserves brand Bonne Maman
- 1 tsp Dijon mustard
- olive oil drizzle of
- salt
- black pepper
- 1 Tbs parsley chopped, 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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