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.
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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
• Add a little extra stock if needed to loosen the sauce.
• You can reheat in the microwave, but the skin will lose crispness
- 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.
• 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