Italian Chicken and Sausage Traybake
Last weekend with storms bringing wind and rain to London it was time for some serious comfort food and this Italian style chicken and sausage traybake was absolutely perfect for it!
This week I have shared two quite different but equally new recipes which I hope you have liked. So far this year I have shared lots of exciting new recipes, and I will be bringing you some more new edible treats over the coming weeks with dishes such as Pan fired duck breasts and venison steaks on the upcoming menu.
Today though as storm Gertrude lands in the UK bringing with it wind and rain and a definitely wintery feel still in the air, I’m going back to some classic comfort food with a deliciously warming plate of comfort food. It’s like a big hug on a plate.
I have posted a recipes before on good sausage traybakes. I love cooking and really love eating traybake dishes. The bit love the most are the little bits of caramelised sausage or vegetables which you get on the bottom of the tray. The pack so, so much flavour in those little golden bits that it is crazy.
Tray bakes are so, so easy to prepare and cook, it’s basically a one pot dish but for the oven and that is another part of what I love about them. Because you only have to roughly prepare your ingredients before popping in the tray. You can then just whack it in the oven and that’s it for your effort. Done. A traybake is the kind of recipe you can easily prepare on a weekday evening after coming home from work, there isn’t too much to do before popping it in the oven. A great weekday meal, a beautiful Sunday roast alternative and a dinner party dish which will wow your guests without you having to spend half a day in the kitchen.
There are so many ways you can do a traybake. You can make them as meaty, vegetarian or vegan as you like. Doing a traybake with just vegetables can be just as satisfying as a meaty one.
This recipe is a little different from other sausage traybake recipes I have cooked and shared before as this time round we’ve got some great chicken thighs in as well. Chicken thighs are a cheaper cut of meat compared to breast, but in my opinion they have much more flavour that breast because they have the bone through the middle and the skin on the outside too. That combination of the sweet meat close to the bone and the golden, crispy skin has to be a winner in anyone’s book.
I’d serve this with a nice glass of white wine. I found this dish a little difficult to choose between a red and white wine to go with it. Chicken usually demands a white and pork a low tannin red. In the end I came around to serving it with white wine, largely because both of us prefer white and as I felt something with citrus flavours would best balance out the flavours in the dish.
Italian chicken and Sausage traybake
- 3 large baking potatoes, skin on and cut into bite size chunks.
- 8 chicken thighs, skin on
- 8 good, flavourful sausages
- Small bunch, Rosemary
- Zest of 1 lemon
- Salt and pepper to taste
- Olive oil
- Preheat your oven to 220c, gas mark 7. Prepare the potatoes and pop them into a large shallow roasting dish along with the chicken thighs and sausages. Add the sprigs of rosemary around the dish then sprinkle the needles from a couple of other sprigs around the dish.
- Zest the lemon over the whole tray, then season with salt and pepper and drizzle with olive oil. Toss everything together to coat in the oil. Make sure the chicken is skin side up before you pop in the oven for around 50 – 60 minutes. The potatoes and chicken skin should be golden and crispy.
- Cover with foil and allow to rest for about 10 minutes before serving with some fresh green vegetables.