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Crispy Oven-Roasted Rosemary Chicken with Sausage and Potatoes Recipe

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This recipe for Crispy Oven-Roasted Rosemary Chicken with Sausage and Potatoes is from The Gotta be Yummy and Easy Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 c. olive oil
1 lb. bratwurst links, cut into 1/2 inch slices
2 1/2 lbs. chicken pieces (or 1 1/2 - 2 lbs. boneless chicken breast)
1 pinch salt, to taste
1 lb. potatoes, cut into 1 inch chunks
2 T. fresh rosemary leaves, chopped (or 2 t. dried rosemary)
1 t. red wine vinegar
Directions:
Directions:
Preheat oven to 450º. Spray large baking dish with non-stick spray. Pour half of the olive oil into a large skillet over medium heat. Cook the bratwurst in the hot oil until browned on both sides, about 5 minutes; set aside. Add the remaining olive oil to the skillet and return to heat; brown the chicken pieces in the hot oil 7 - 10 minutes. Season with salt while cooking; set aside and return the skillet to heat. Heat the potatoes in the skillet until lightly browned. Arrange potatoes, chicken and bratwurst in the prepared baking dish; season with salt and drizzle with 2 T. olive oil; sprinkle with about half of the rosemary. Roast in the preheated oven 15 minutes. Turn each piece of chicken over and stir the potatoes and sausage. Sprinkle the remaining rosemary and the red wine vinegar over the dish; cook another 15 minutes.

 

 

 

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