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Roast chicken, sausage and potato tray roast

A delicious and easy roast chicken tray roast recipe with pork sausages, potatoes, apricot & thyme

Prep Time
5 mins
Cook Time
1 hr
Servings: 1 hour 5 mintes
Cuisine: French

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

    Cup of Yum
  1. Preheat the oven to 180C/350 F
  2. 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.
  3. 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.
  4. Roast uncovered for an hour, or until cooked through and golden. Arrange om a serving platter.