Description
A hearty and flavorful Roast Chicken, Sausage, and Potato Tray Roast recipe featuring tender bone-in chicken, savory pork sausages, and perfectly roasted new potatoes, all infused with a rich sauce of chicken stock, sherry, garlic, apricot preserve, and herbs. This one-pan meal is simple to prepare and perfect for a comforting family dinner.
Ingredients
Scale
Meat and Poultry
- 8 pieces of free-range chicken (bone-in and skin on)
- 8 pork sausages (or 4 large Italian sausages)
Vegetables and Herbs
- 500g new potatoes
- 3-4 bay leaves
- A few sprigs of thyme
- 1 tablespoon chopped parsley (for garnish)
Liquids and Condiments
- 400ml chicken stock
- ½ cup medium cream sherry
- 2 large garlic cloves, crushed
- 4 tablespoons Bonne Maman apricot preserve
- 1 teaspoon Dijon mustard
- Drizzle of olive oil
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat the oven to 180°C (350°F) to prepare for roasting the chicken, sausages, and potatoes evenly.
- Prepare Ingredients: Cut potatoes in half if large and arrange them in a large roasting pan along with the chicken pieces and sausages. Tuck the bay leaves and sprigs of thyme around the chicken to infuse flavor.
- Make Sauce: In a jug, combine the chicken stock, medium cream sherry, crushed garlic, Dijon mustard, and apricot preserve. Pour this flavorful sauce evenly over the chicken, sausages, and potatoes. Drizzle olive oil over everything and season well with salt and pepper.
- Roast: Place the roasting pan uncovered in the oven and roast for about 1 hour, or until the chicken is cooked through, the sausages are browned, and the potatoes are tender and golden.
- Serve: Remove from the oven, arrange the chicken, sausages, and potatoes on a serving platter, and garnish with chopped parsley for a fresh finish.
Notes
- For even cooking, make sure the chicken pieces and sausages are similar in size.
- You can substitute the cream sherry with dry white wine or chicken broth if preferred.
- Ensure the chicken is cooked to an internal temperature of 75°C (165°F) for safety.
- Leftovers can be refrigerated and reheated, but best consumed within 2 days.
- Adding other root vegetables like carrots or parsnips can add more variety to the dish.
