Roasted Chicken and Sausage

[RDY4WAR]

This was tonight's dinner. This has become a favorite in our house that's easy to make with minimal seasoning.

Chicken thighs
Mild or spicy Italian sausage
Bell peppers
Sweet peppers
Red onion
Yellow onion
Gold potatoes
Olive oil

Total cost, including a buck for oil and seasoning, is $17.42 and feeds 4. (April '25)


I quartered the potatoes, halved the sweet peppers, and slivered the onions and bell peppers. I gave them a generous amount of sea salt with some black pepper and olive oil, tossed in a bowl.

I lightly sear the sausages in a pan for a couple of minutes each side. After I flip them, I pierce them with a knife to let the juices render in the pan. (save the juice) I then cut the sausages into ~2" thick cuts. Then I prep the chicken thighs with a couple cuts and a generous coating of olive oil.

I put the veggie mix in the roasting dish and lay the thighs and cut sausage on top. I then pour the juice from the pan over the top, sprinkle some more sea salt over it, and top off with Italian seasoning. Then it's in the oven at 450°F for one hour or until chicken is >165°F and skin is crispy. A side of rice goes well with it. I like to add some parsley when I plate it, but it's not necessary. Enjoy!

 

[4WD]

This was tonight's dinner. This has become a favorite in our house that's easy to make with minimal seasoning.

Chicken thighs
Mild or spicy Italian sausage
Bell peppers
Sweet peppers
Red onion
Yellow onion
Gold potatoes
Olive oil

Total cost, including a buck for oil and seasoning, is $17.42 and feeds 4. (April '25)


I quartered the potatoes, halved the sweet peppers, and slivered the onions and bell peppers. I gave them a generous amount of sea salt with some black pepper and olive oil, tossed in a bowl.

I lightly sear the sausages in a pan for a couple of minutes each side. After I flip them, I pierce them with a knife to let the juices render in the pan. (save the juice) I then cut the sausages into ~2" thick cuts. Then I prep the chicken thighs with a couple cuts and a generous coating of olive oil.

I put the veggie mix in the roasting dish and lay the thighs and cut sausage on top. I then pour the juice from the pan over the top, sprinkle some more sea salt over it, and top off with Italian seasoning. Then it's in the oven at 450°F for one hour or until chicken is >165°F and skin is crispy. A side of rice goes well with it. I like to add some parsley when I plate it, but it's not necessary. Enjoy!


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Took years to convince my family that’s the best part of a chicken -
I BBQ w/ pecan smoke

 

[GON]

Took years to convince my family that’s the best part of a chicken -
I BBQ w/ pecan smoke

Although almost every chef concurs with @RDY4WAR and @4WD assessment of thighs over breasts, I will take a dry breast over a juicy thigh.

@RDY4WAR awesome you went with bone in chicken, adds superior flavor over boneless.

 

[GR_CoB]

"Boneless wings?! You mean adult chicken nuggets???" - that was a phrase that fever solidified my preference for thighs and drumsticks over breast, in any bird.
We eat like men.

 

[Lubener]

I never had that combination but it sure sounds good.

 

[RDY4WAR]

Although almost every chef concurs with @RDY4WAR and @4WD assessment of thighs over breasts, I will take a dry breast over a juicy thigh.

@RDY4WAR awesome you went with bone in chicken, adds superior flavor over boneless.

I like breasts too, but it depends on what I'm making. I like thighs and leg quarters when roasting or smoking as the high fat content will render over the longer cook time. In this case, the fat from the thighs renders into the pan along with the fat from the sausage, mixing with the garlic-infused olive oil and soaking the potatoes and veggies in a jus that'll have your taste buds dancing on your tongue.

If I do breasts, I add a bunch of fat and something aromatizing for flavor. My favorite way to make boneless breasts is stuffed with jalapenos and cream cheese.

 

[RDY4WAR]

"Boneless wings?! You mean adult chicken nuggets???" - that was a phrase that fever solidified my preference for thighs and drumsticks over breast, in any bird.
We eat like men.

Wings are overrated, especially when eating out. Cutting a wing in half and selling it as 2 wings should be a felony.

 

[shortyb]

Took years to convince my family that’s the best part of a chicken -
I BBQ w/ pecan smoke

I have a dozen skin-on in a homemade Cuban citrus marinade right now. Firing up the Weber about 4PM.

 

[RDY4WAR]

Although almost every chef concurs with @RDY4WAR and @4WD assessment of thighs over breasts, I will take a dry breast over a juicy thigh.

@RDY4WAR awesome you went with bone in chicken, adds superior flavor over boneless.

I made it with breasts this time so here you go. It's not dry though. I stuffed it with Kerrygold garlic and herb butter and gave it some smoke over apple wood before it joined the veggies in the oven to finish.

 

[Cropduster172]

There's an Italian recipe that is similar. It's called Chicken Scarprariello.
Pasquale will walk you through it. I've made it several times .