Chicken, Sausage & Potato Bake
This is nothing out of the ordinary, but once you make this, it will be in your weeknight dinner rotation.
It is the perfect dinner to put together in the morning, then pop it in the oven an hour before you are ready to serve.
It's like Chicken Scarpariello without the butter.
Here, you make a marinade and pour it over everything in the roasting pan. Let it sit as long as you want, then bake.
It's as easy as that.
As you know by now, I buy good quality Italian sausage made by a local butcher.
And regarding which chicken to use, you can use thighs with the skin and bones, or the boneless skinless type for less grease.
This recipe is so simple, you can play with the ingredients.....add in hot pepper flakes; swap fresh thyme for rosemary......fennel is nice in place of the red onion.
And the second time I made this, I used sweet potatoes (healthier and prettier!).
Chicken, Sausage & Potato Bake:
1 lb. or more of chicken thighs (could be boneless and skinless)
4 links of good quality Italian sausage, cut into pieces
1/2 lb. baby potatoes, quartered (or sweet potatoes)
1 red onion, cut into thick pieces
kosher salt & pepper
1/4 cup red wine vinegar
1/4 cup olive oil
1 tbsp Dijon mustard
juice of a lemon
4 garlic cloves, crushed
Make the marinade in a mustard jar (if you have one laying around). Shake it all up and set aside.
Lay the chicken, sausage pieces, onions and quartered potatoes in a large roasting pan.
Sprinkle kosher salt & pepper liberally over the dish.
Shake the jar again and pour on the marinade to coat everything.
Let marinate in the fridge at least 1 hour, and up to one day.
Place in a 400F for approximately 55 minutes to an hour.
Let rest 10 minutes and serve in bowls with some of the delicious juices.