The best roast chicken with Italian sausage
User Reviews
5
3 reviews
Excellent
The best roast chicken with Italian sausage
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A delicious and easy weeknight supper recipe of roast chicken and Italian sausage with herbs and orange.
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Ingredients
- 8 pieces chicken bone-in and skin on - I used thighs and legs, free-range
- 4 Italian sausage large, strong fennel flavour
- 500 new potatoes pink fir fingerlings variety
- 400 ml stock vegetable or chicken – I used 1 vegetable stock cube
- ½ cup cream sherry medium
- 2 garlic crushed, large cloves
- 1 Tbs parsley chopped
- thyme a few sprigs
- 1 tsp Dijon mustard
- bay leaf a few
- orange juice of half
- 2 Tbsp marmalade I used Bonne Maman, fine cut
- olive oil drizzle of
- salt
- black pepper
Instructions
- Preheat the oven to 200°C / 400 F
- Place the chicken pieces, sausages and potatoes in a large deep-sided roasting pan. Mix all the remaining ingredients and pour over the chicken. Drizzle the 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.
Notes
- Any leftovers can be stored in the fridge for up to 5 days.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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