Chicken & sausage traybake with red cabbage & rosemary

Name: Chicken & sausage traybake with red cabbage & rosemary
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4
Ingredients: 2 red onions, peeled and cut into wedges; 1 small red cabbage, cut into wedges; 400 g squash, deseeded and cut into wedges; 4 chicken thighs; 2 tbsp olive oil; 1 sprig/s thyme, leaves only, plus extra to garnish; 2 sprig/s rosemary, leaves only

This dish brings together tender roasted chicken thighs, apple, pecan and sausage meat stuffing balls, and roasted vegetables in a rich, cinnamon, garlic and ginger spiced sauce. It is finished with fragrant rosemary and can be complemented by a generous portion of mashed potatoes.

3 out of 5 stars(1) Rate this recipe

Serves4
CourseMain meal
Prepare15 mins
Cook50 mins
Total time1 hr 5 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

2 red onions, peeled and cut into wedges
1 small red cabbage, cut into wedges
400g squash, deseeded and cut into wedges
4 chicken thighs
2 tbsp olive oil
1 sprig/s thyme, leaves only, plus extra to garnish
2 sprig/s rosemary, leaves only

For the sausage balls

4 sausages
1 eating apple (Cox or similar), peeled, cored and chopped
40g pecans, chopped

For the sauce

75ml red wine
2 tbsp maple syrup
2 tbsp soy sauce
50ml chicken stock or water
3 garlic cloves, crushed
30g piece ginger, peeled and grated
¼ tsp ground cinnamon
¼ tsp ground cloves

Method

Preheat the oven to 200ºC, gas mark 6. Arrange the vegetables over a large roasting tin and tuck in the chicken thighs – don’t worry if they partially sit on top of the veg. Drizzle with the olive oil, rubbing some of it over the chicken skin. Season well, then sprinkle over the thyme. Roast in the oven for 20 minutes.
Remove the sausages from their casings and mix with the apple and pecans. Form into 8 balls. Add the balls to the roasting tin and cook for a further 15 minutes.
Mix all the sauce ingredients together, then pour into the roasting tin around the veg and baste the chicken thighs. Rearrange the vegetables if necessary to make sure the cabbage is exposed and can crisp up a bit, then sprinkle the rosemary over the top.
Roast in the oven for a further 15 minutes. The chicken and sausages should be cooked through until the juices run clear and there is no pink meat. By this point the sauce should be reduced and slightly sticky. Serve immediately garnished with thyme, on its own, or with a large pile of mashed potatoes.