Roast chicken, sausage and potato tray roast recipe
A delicious and easy roast chicken tray roast recipe with pork sausages, potatoes, apricot & thyme
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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
- 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.
Notes
Storage and Reheating Instructions
Storage- Allow the tray roast to cool completely before storing.
- Transfer leftovers to an airtight container and refrigerate for up to 3 days.
- For longer storage, freeze portions (without the potatoes, which can change texture) for up to 2 months. Defrost overnight in the fridge before reheating.
- Reheat in a 180°C (fan) oven for 15–20 minutes until hot through. Add a splash of chicken stock or water if the sauce has thickened.
- You can also reheat individual portions in the microwave on medium power for 2–3 minutes, stirring halfway through.
Servings: 1 hour 5 mintes