Best 3 Roasted Chicken Sausage And Potatoes Recipes

Indulge in a hearty and flavorful Roasted Chicken Sausage and Potatoes dish, a culinary symphony that combines the succulent taste of chicken sausage, tender potatoes, and a medley of aromatic herbs. This delectable recipe promises a delightful blend of textures and flavors, making it a perfect choice for a comforting family meal or an impressive dinner party. Alongside this main course, you'll also discover a treasure trove of complementary recipes to elevate your dining experience. From the tangy and refreshing Lemon-Garlic Green Beans to the creamy and indulgent Garlic Parmesan Roasted Carrots, each recipe is carefully curated to complement theRoasted Chicken Sausage and Potatoes. Additionally, the article offers a delightful dessert option with its delectable Apple Crumble, a sweet and satisfying conclusion to your culinary journey. Prepare to tantalize your taste buds and embark on a delightful culinary adventure with this comprehensive recipe collection.

Here are our top 3 tried and tested recipes!

ROASTED CHICKEN SAUSAGE AND POTATOES

Roasted Chicken Sausage and Potatoes image

Fresh rosemary gives plenty of flavor to both potatoes and sausage in this roasted chicken, sausage, and potatoes dish. Rosemary is a very aromatic herb, so you need to use only a little; refrigerate the rest of the bunch in a sealed plastic bag, up to one week.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken

Time 40m

Number Of Ingredients 5

Ingredients

1 1/2 pounds smoked chicken sausage
1 1/2 pounds small white potatoes, halved
1 tablespoon fresh rosemary leaves
2 tablespoons olive oil
Coarse salt and ground pepper

Steps:

Preheat oven to 450 degrees. Pierce sausage all over with a fork; place on a rimmed baking sheet with potatoes and rosemary. Drizzle all with oil; season generously with salt and pepper. Toss to coat, and spread in an even layer.
Roast, tossing occasionally, until sausage is browned and potatoes are tender, 30 to 35 minutes. If desired, halve sausages crosswise before serving.

Nutrition Facts : Calories 491 g, Fat 24 g, Protein 36 g

CHICKEN AND SAUSAGE STEW WITH OVEN ROASTED POTATOES

Chicken and Sausage Stew with Oven Roasted Potatoes image

Provided by The Hearty Boys

Categories main-dish

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 22

Ingredients

10 tablespoons butter
2 pounds boneless, skinless chicken thigh meat, cut into 2 -inch chunks
Salt and pepper
8 ounces andouille sausage, sliced
1 yellow onion, diced
2 garlic cloves, minced
2 carrots, peeled and cut into thick rounds
1 small fennel bulb, trimmed and sliced
2 sprigs fresh thyme
2 bay leaves
5 cups chicken stock
1 orange, zest grated
1/2 cup all-purpose flour
1/4 cup white wine
Oven roasted potatoes, recipe follows
10 medium red potatoes, washed and diced or 25 small potatoes
1/4 cup olive oil
2 teaspoons salt
1 teaspoon pepper
1 sprig fresh thyme
1 sprig fresh rosemary
1 tablespoon chopped parsley leaves

Steps:

Melt 6 tablespoons of the butter in a large, heavy bottomed stockpot over medium heat. Just before the butter begins to brown, add the chicken. Season with a little salt and pepper and cook until browned on all sides, about 8 minutes. Add the andouille and cook 2 more minutes. Remove the meat to a large dish and set aside.
Melt the remaining butter in the same pot. Add the onion, garlic, carrot, fennel, thyme and bay leaves and cook over medium heat until the onion turns translucent, about 20 minutes.
As the vegetables cook, pour the chicken stock into a large saucepan. Place over medium heat and bring to a simmer. Reduce heat to low.
When the vegetable mixture is ready, add the orange zest to the pot along with the reserved meat and any juices. Mix well. Add the flour and stir to coat the vegetables and meat. Cook 2 minutes. Add the wine and stir. The mixture will thicken immediately. Add the warm chicken stock to the pot 1 cup at a time, stirring as the stock is added. Once all of the stock has been used, bring the stew to a simmer for 20 minutes. Ladle into bowls and serve.
Preheat oven to 375 degrees F.
In a large bowl, toss the potatoes together with the oil, salt pepper, thyme, rosemary and parsley. Place the potatoes on a baking sheet and put into the top half of the oven. Roast 30 minutes, or until the potatoes are fork tender, golden brown and crispy. Remove from oven and serve as a bed for the stew.

CRISPY OVEN-ROASTED ROSEMARY CHICKEN WITH SAUSAGE AND POTATOES

Crispy Oven-Roasted Rosemary Chicken with Sausage and Potatoes image

I have had to adapt all my cooking to avoid anything that can induce heartburn. There are so many things I can't eat, I was about to despair of ever figuring out anything tasty I could cook. After much browsing, I came up with this fabulous recipe. All of my friends now make this recipe, so it's not just for heartburn sufferers! Of course, you can always add garlic or onion, but I guarantee you won't miss them! I usually use chicken thighs and the only sausage I can eat is bratwurst, but Italian would be yummy, of course.

Provided by Kathy Sheets

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 1h20m

Yield 6

Number Of Ingredients 8

Ingredients

¼ cup olive oil
1 pound bratwurst links, cut into 1/2 inch slices
2 ½ pounds chicken pieces
1 pinch kosher salt to taste
2 pounds potatoes, cut into 1-inch chunks
2 tablespoons extra-virgin olive oil
2 ½ tablespoons fresh rosemary leaves, chopped
1 teaspoon red wine vinegar

Steps:

Preheat oven to 450 degrees F (230 degrees C). Prepare a large baking dish with cooking spray.
Pour half of the olive oil into a large skillet over medium heat. Cook the bratwurst in the hot oil until browned on both sides, about 5 minutes; set aside. Add the remaining olive oil to the skillet and return to heat; brown the chicken pieces in the hot oil 7 to 10 minutes; season with salt while cooking; set aside and return the skillet to heat. Heat the potatoes in the skillet until lightly browned. Arrange potatoes, chicken, and bratwurst in the prepared baking dish; season with salt and drizzle with 2 tablespoons olive oil; sprinkle with about half of the chopped rosemary.
Roast in the preheated oven 15 minutes. Turn each piece of chicken over and stir the potatoes and sausage. Sprinkle the remaining rosemary and the red wine vinegar over the dish; cook another 15 minutes.

Nutrition Facts : Calories 625.8 calories, Carbohydrate 28.8 g, Cholesterol 165.8 mg, Fat 29.9 g, Fiber 3.4 g, Protein 57.2 g, SaturatedFat 9 g, Sodium 839.1 mg, Sugar 1.2 g

Tips:

Choose the right potatoes: Yukon Gold or red potatoes are ideal for roasting, as they have a creamy texture and hold their shape well.
Cut the potatoes into uniform pieces: This will help them cook evenly.
Toss the potatoes with olive oil, salt, and pepper: This will help them brown and crisp.
Roast the potatoes at a high temperature: This will help them get crispy on the outside and tender on the inside.
Stir the potatoes occasionally: This will help them cook evenly.
Add the chicken and sausage to the roasting pan halfway through cooking: This will give them time to cook through without drying out.
Baste the chicken and sausage with the pan juices: This will help them stay moist and flavorful.
Serve the chicken, sausage, and potatoes with your favorite sides: Roasted vegetables, a salad, or mashed potatoes are all great options.

Conclusion:

This one-pan roasted chicken, sausage, and potatoes recipe is an easy and delicious way to get a flavorful and satisfying meal on the table. With just a few simple ingredients and steps, you can have a hearty and healthy dish that the whole family will love. So next time you're looking for a quick and easy weeknight meal, give this recipe a try. You won't be disappointed!