Paul's take-over blog:
Food so good your mouth will leave you for me.
Oven-Roasted Rosemary Chicken with Sausage and Potatoes
What you’ll need:
2ish pounds of skinless and boneless chicken thighs
1 pound Sausage - about 4 links
(I picked up some mango curry ones at the market on Millstream) Also size matters with sausage. The bigger the better - am I right ladies?
1 pinch of salt (If you’re not sure what a pinch is order take out)
2 large russet potatoes or 2 yams cut into 1 inch cubes
1/4ish cup of olive oil
2 ½ table spoons of fresh rosemary, chopped
1 teaspoon red wine vinegar
When I first saw this recipe I thought it was going to be tasteless boring pile of chicken and potatoes (or yams). I can now say the chicken and sausage made love in my mouth and had a baby. That baby was deliciousness.
This is a really easy to make dish. A monkey could do it. This monkey did.
1. Pre heat oven to 450 degrees.
2. Cut the potatoes and place them in a fry pan with about 2 to 3 tablespoons of the oil (olive) and salt. Place on the stove on medium heat (I had it at 6). Begin to fry them/adding colour.
3. Now put the chicken and sausage in a bowl with some more of the olive oil (2 tablespoons). The meat needs to be browned on both sides so I used the bbq. Adds great flavour and keeps the dishes/ mess down. Don’t overcook the meat just brown it. Once it has been browned cut the sausage into 1 inch size pieces. Potatoes and or yams should take longer than the meat . They should fry in the pan for about 15ish minutes.
4. Now get a baking dish, depending on the size you might need 2. Place a small amount of oil in the bottom and spread out with fingers. Place potatoes and or yams in first then chicken and Sausage. Sprinkle about half the rosemary over top and a drop more oil.
5. Bake for 15 minutes. Then put in the red wine vinegar, stir the potatoes and flip the chicken. Sprinkle the remaining rosemary on top and bake for another 15 minutes.
That’s it. Make it try it
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