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Roast chicken with spicy sausage & red peppers
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Serves: 6 - 8
8 good-sized organic chicken thighs
3 tbsp olive oil
400g spicy sausages
3 red peppers
2 red onions, halved and deseeded
½-1 tsp chilli flakes
8 cloves garlic, grated to a purée
2 tbsp sherry vinegar
4 sprigs rosemary, leaves removed from one sprig only
1. Preheat the oven to 190°C, gas mark 5. Trim the chicken thighs of excess skin (otherwise there can be bits that never brown properly).
2. Heat half the oil in a large shallow casserole (in which the thighs can lie in a single layer) or use a roasting tin that can go on the hob and in the oven. Brown the chicken on both sides – you don’t want to cook the chicken through, just get some colour on it – then remove to a plate. Do the same with the sausages, colouring them all over. Set aside with the chicken.
3. Halve and deseed the peppers and cut each half lengthways into four pieces. Toss the peppers and onions into the casserole or roasting tin with the chilli flakes, garlic, seasoning, the rest of the oil, the sherry vinegar and rosemary. Cut each sausage into pieces on the diagonal and add to the mixture. Turn everything over with your hands. Put the chicken, skin-side up, on top.
4. Bake in the oven for 45-50 minutes. The chicken should be cooked through with no pink meat and juices run clear. Serve either with little potatoes that you’ve roasted in olive oil, mashed potato or rice pilaf (one with a little saffron in it would be lovely) on the side.
Typical values per serving:
This recipe was first published in October 2018.