A delicious meal to feed a small crowd. The veggies roasting in the chicken drippings become incredibly flavorful. The recipe also leaves a lot of flexibility with the flavor of the sausage.
Ingredients
6-8 chicken thighs
2 jalapeno turkey sausages
10-12 white or red potatoes
1 large yellow onion
2 green bell peppers
4-5 large carrots
1 tbsp chicken fat
2 tbsp olive oil
garlic salt
black pepper
8-10 sprigs of rosemary
Preparation
Wash and cut the potatoes into 1-inch chunks. Leave on the skin, but remove any blemishes.
Peel the onion and slice into thin slices. Clean the bell peppers and slice into 1/4-inch slices.
Peel the carrots and cut into 1-inch chunks. Mince the rosemary leaves.
Sprinkle chicken thighs with salt and set aside for an hour.
Preheat oven to 425F. Take a large sheet pan a line with nonstick parchment paper.
In a large bowl toss the potatoes and carrots with the olive oil, garlic salt, rosemary, and black pepper. Spread out onto cookie sheet.
Place chicken pieces on top. Sprinkle with rosemary, black pepper, and garlic salt. Roast in the 425F oven on the middle rack for 40-50 minutes.
Meanwhile, sear the onion in a hot skillet in the chicken fat with a pinch of salt. Repeat with the peppers. Cut the sausage into 0.5-inch pieces.
When the chicken skin has browned lightly, sprinkle the onions, peppers, and sausage pieces on top of the potatoes and carrots, in between the chicken pieces. Roast for another 5-10 minutes. Serve!
Ingredients
6-8 chicken thighs
2 jalapeno turkey sausages
10-12 white or red potatoes
1 large yellow onion
2 green bell peppers
4-5 large carrots
1 tbsp chicken fat
2 tbsp olive oil
garlic salt
black pepper
8-10 sprigs of rosemary
Preparation
Wash and cut the potatoes into 1-inch chunks. Leave on the skin, but remove any blemishes.
Peel the onion and slice into thin slices. Clean the bell peppers and slice into 1/4-inch slices.
Peel the carrots and cut into 1-inch chunks. Mince the rosemary leaves.
Sprinkle chicken thighs with salt and set aside for an hour.
Preheat oven to 425F. Take a large sheet pan a line with nonstick parchment paper.
In a large bowl toss the potatoes and carrots with the olive oil, garlic salt, rosemary, and black pepper. Spread out onto cookie sheet.
Place chicken pieces on top. Sprinkle with rosemary, black pepper, and garlic salt. Roast in the 425F oven on the middle rack for 40-50 minutes.
Meanwhile, sear the onion in a hot skillet in the chicken fat with a pinch of salt. Repeat with the peppers. Cut the sausage into 0.5-inch pieces.
When the chicken skin has browned lightly, sprinkle the onions, peppers, and sausage pieces on top of the potatoes and carrots, in between the chicken pieces. Roast for another 5-10 minutes. Serve!
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