The Best Roast Chicken with Italian Sausage and orange

This roast chicken and Italian sausage with orange and herbs is one of my favourite one-pan suppers. It is easy to prepare and packed with flavour. The chicken roasts with fennel-rich Sicilian sausage and potatoes, making a complete meal. The juices mingle with fresh orange, marmalade, herbs, and garlic to create a rich sauce that needs nothing more than a green side.

Why I love this Roast Chicken Recipe

I love big flavour. If a recipe calls for one bay leaf, I will always add more. These Sicilian sausages from Giovanni’s have a strong fennel note, and I wanted flavours that highlight that. I checked my favourite recipe development reference, The Flavour Bible, and orange stood out as an ideal match.

Fresh orange juice, marmalade, parsley, thyme, Dijon, and garlic lift the roast beautifully. As it cooks, the chicken and sausage juices season the stock and create a delicious pan sauce. This recipe borrows from two of my favourites: roast chicken with white wine and herbs, and a marmalade chicken tray bake from my first book.

I often reach for a good vegetable stock cube if I do not have chicken stock on hand. It works well here because it brings a softer savoury note. The method is simple. Toss everything into a roasting tray, mix the liquid ingredients, pour them over, and cook. One hour later you have supper ready. Add a green vegetable. Peas or beans are ideal.

Medium cream sherry works so well here. It adds warmth and depth. I coat the exposed chicken and sausage lightly with olive oil so they develop colour. If your oven runs hot, cover partway through. The sausage you choose shapes the dish. A regular pork sausage works well, too, but a well-seasoned Italian-style sausage is worth finding.

It’s also very simple to make. Everything goes into one roasting tray, the liquid gets mixed and poured over, and an hour later, dinner is ready. It’s ideal for weeknights. Serve with a green vegetable like peas or beans.

Expert tips

• Use the best sausages you can find. Fennel is excellent here.
• Lightly oil the exposed chicken and sausage so they brown well.
• If your oven runs hot, cover lightly with foil halfway to prevent over-browning.
• Do not skip the orange and marmalade. They balance the savoury flavours.
• Vegetable stock works well and adds a rounded flavour.
• Serve straight from the oven with something green.

FAQs for Roast Chicken with Italian Sausage and orange

Can I use boneless chicken?

Yes. Thigh fillets work well. They cook faster, so check from 35 minutes.

Can I use regular pork sausage?

You can use any good-quality pork sausage. Italian fennel sausage gives the best result. Add 1/2 tsp fennel seeds to the stock if you are using plain pork sausage.

Can I leave out the sherry?

The sherry could be substituted with white wine or chicken stock. The depth of flavour will be slightly different.

Can I prepare this roast chicken it ahead?

You can assemble everything in the tray and refrigerate for a few hours before cooking. Bring to room temperature before roasting.

Can I add vegetables to the roast chicken?

Yes. Carrots, shallots, or fennel are lovely. Cut into similar sizes to the potatoes.

Can I make it without orange?

The sweetness of the orange works very well here, so I would not leave it out.

I like to coat the exposed part of the chicken and sausage with a light coat of olive oil. I want that bit to get golden while roasting. I also loosely cover my roast about halfway through to prevent over-browning. This all depends on your oven, but keep a watchful eye. You can brown the chicken beforehand if your pan doesn’t allow for the meat to be exposed and brown.

What to serve with this roast chicken dish

• Steamed green beans or asparagus
• Garden peas and griddle-fried zucchini
• Simple rocket or green salad (serve separately so it does not wilt)
• Crusty bread to mop up the sauce

The best roast chicken with Italian sausage recipe

A delicious and easy weeknight supper recipe of roast chicken and  Italian sausage with herbs and orange.

Print Recipe

Prep Time:10 minutes mins

Cook Time:1 hour hr

Ingredients

• 8 pieces of free-range chicken bone-in and skin on – I used thighs and legs
• 4 large Italian sausages – I used ones with a strong fennel flavour
• 500 gms new potatoes – I used pink fir fingerlings
• 400 ml stock vegetable or chicken – I used 1 vegetable stock cube
• ½ cup Medium Cream Sherry
• 2 large garlic cloves crushed
• 1 Tbs chopped parsley
• a few sprigs of thyme
• 1 tsp Dijon mustard
• a few bay leaves 
• Juice of half an orange
• 2 Tbsp fine cut marmalade I used Bonne Maman
• drizzle of olive oil
• salt and 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

Storage

• Store leftovers in an airtight container in the fridge for up to 3 days.
  • For the best texture, separate the chicken and potatoes from the sauce before storing.

Reheating

• Reheat gently in the oven at 170°C until warmed through.
• Add a little extra stock if needed to loosen the sauce.
• You can reheat in the microwave, but the skin will lose crispness

Servings: 4

Author: Sam Linsell

A few more of my favourite chicken recipes:

Roast chicken with orange & ginger

The best roast chicken with wine, herbs & garlic

A few of my best chicken recipes

Creamy chicken & mushrooms

Creamy chicken with braised leeks & carrots

Coq au Chardonnay

Roast baby chickens stuffed with pork & sage

One-pot chicken & rice pilaf with orange & spices

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