Quick & Tasty: Chicken Thighs and Sausage

Perfect dinner suggestion for busy entrepreneurs; Roast Chicken Thighs with Sausage in one casserole dish!

NOTE: Don’t substitute or skip any ingredients. It is the blend of all the different flavors that makes this  dish so tasty. 

Roast Chicken Thighs with Sausage

8 Chicken Thighs – bone in, with skin

2-3 fresh sausages – mild or spicy Italian – cut crosswise into thirds

Potatoes – new, if possible, halve if large

2-3 carrots – peeled & cut into 1 inch chunks

½ cup chopped purple/red onion

2 – 3 sprigs fresh herbs – rosemary, oregano, or thyme (if not available 2 tsp dried oregano)

Grated zest of one orange

Olive oil

Salt and pepper to taste

Preheat oven to 425 degrees. Arrange the chicken in a pan, tucking the sausages in the spaces between. Add the potatoes, carrots and onion. Spread into a single layer and drizzle with olive oil (don’t overdo the oil as the thighs will produce some fat while cooking). 

Tuck in a few spring of the fresh herbs or sprinkle fresh or dried leaves over top. Grate orange zest over everything. Make sure everything is ‘lightly’ coated with oil, zest and herbs. Sprinkle with salt and pepper.

Roast for about an hour or until chicken and sausage are cooked through. Enjoy with some crusty bread/buns and a glass of chilled white wine or Prosecco. Speaking of Prosecco a glass or two while cooking or with dinner is usually enough so I purchased a Champagne bottle stopper from Amazon. Bubbly wine lasts for days!

SOURCE: Roast Chicken & Sausage Made Quick & Easy – Calgary Herald by Julie Van Rosendaal

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