This chicken, sausage, and potato tray roast with apricot, herbs & bay pretty much cooks itself and is so delicious you will immediately put it on your weeknight supper rotation. The flavour-packed roasting liquid of chicken stock, sherry, thyme, mustard, garlic, and apricot jam makes the most delicious pan gravy you might want to make for guests too. Have bread on standby to mop it all up.

Chicken, sausage and potato tray roast recipe

French preserve manufacturer Bonne Maman asked me to produce a savoury recipe showcasing one of their products. I chose their apricot preserve and I’m going to show you what I did with it. I love apricot with chicken and grew up with a recipe that famously involved apricot juice and brown onion soup so I adapted one of my favourite tray roast chicken recipes to include apricot jam. Marmalade would work equally well here and what I have used in the past with a similar recipe (from my first cookbook).

What I used to make this chicken, sausage and potato tray roast:

I have used pork sausages here but Italian sausages (salsiccia) with fennel would be very delicious too. They tend to be bigger so use only 4 if you do.
Bay and thyme give this salty-sweet roast chicken a herbaceous hit, and a sprinkle of chopped parsley finishes it off.
New potatoes are perfect in this recipe. Cut them in half if they are a little big.
Garlic & Dijon mustard is always a good idea.