Best 3 Crispy Oven Roasted Rosemary Chicken With Sausage And Potatoes Recipes

If you're looking for a hearty, comforting, and flavorful meal that's sure to please the whole family, look no further than crispy oven roasted rosemary chicken with sausage and potatoes. This classic dish combines juicy, tender chicken, smoky sausage, golden-brown potatoes, and aromatic herbs and spices for a feast that's both satisfying and easy to make. Whether you're hosting a special occasion dinner or simply seeking a cozy weekday meal, this recipe will guide you through the steps of creating this delectable dish in the comfort of your own kitchen.

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ROSEMARY ROASTED POTATOES

Rosemary Roasted Potatoes image

For a go-to side dish, try Ina Garten's Rosemary Roasted Potatoes recipe from Barefoot Contessa on Food Network.

Provided by Ina Garten

Categories side-dish

Time 1h8m

Yield 3 to 4 servings

Number Of Ingredients 6

Ingredients

1 1/2 pounds small red or white-skinned potatoes (or a mixture)
1/8 cup good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoons minced garlic (3 cloves)
2 tablespoons minced fresh rosemary leaves

Steps:

Preheat the oven to 400 degrees F.
Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated. Dump the potatoes on a baking sheet and spread out into 1 layer; roast in the oven for at least 1 hour, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning.
Remove the potatoes from the oven, season to taste, and serve.

CRISPY ROSEMARY CHICKEN AND FRIES

Crispy Rosemary Chicken and Fries image

This is a one pan meal that's in the oven in 15 minutes. Rosemary, garlic, and oregano create a mouth watering aroma. If using dried herbs in place of fresh, use 1/3 the amount. Potatoes are crispy like french fries, just serve with ketchup. Kids just love this!

Provided by SANDY WITEK

Categories Meat and Poultry Recipes Chicken Baked and Roasted Oven Fried

Time 1h15m

Yield 6

Number Of Ingredients 7

Ingredients

8 chicken thighs
6 small red potatoes, quartered
½ cup extra-virgin olive oil, or as needed
1 tablespoon chopped fresh rosemary
1 ½ teaspoons chopped fresh oregano
1 ½ teaspoons garlic powder
salt and pepper to taste

Steps:

Preheat the oven to 375 degrees F (190 degrees C).
Place chicken and potatoes into a large bowl. Pour olive oil over them, and stir to coat. Scatter the chicken and potato pieces in a large baking dish, or cookie sheet with sides. Sprinkle with rosemary, oregano, garlic powder, salt and pepper.
Bake for 1 hour in the preheated oven, uncovered. Baste during the last 15 minutes for extra crispness.

Nutrition Facts : Calories 497.1 calories, Carbohydrate 27.6 g, Cholesterol 78 mg, Fat 31.9 g, Fiber 3 g, Protein 24.4 g, SaturatedFat 6.3 g, Sodium 106.7 mg, Sugar 1.9 g

CRISPY OVEN-ROASTED ROSEMARY CHICKEN WITH SAUSAGE AND POTATOES

Crispy Oven-Roasted Rosemary Chicken with Sausage and Potatoes image

I have had to adapt all my cooking to avoid anything that can induce heartburn. There are so many things I can't eat, I was about to despair of ever figuring out anything tasty I could cook. After much browsing, I came up with this fabulous recipe. All of my friends now make this recipe, so it's not just for heartburn sufferers! Of course, you can always add garlic or onion, but I guarantee you won't miss them! I usually use chicken thighs and the only sausage I can eat is bratwurst, but Italian would be yummy, of course.

Provided by Kathy Sheets

Categories Chicken Breasts

Time 1h20m

Yield 6

Number Of Ingredients 8

Ingredients

¼ cup olive oil
1 pound bratwurst links, cut into 1/2 inch slices
2 ½ pounds chicken pieces
1 pinch kosher salt to taste
2 pounds potatoes, cut into 1-inch chunks
2 tablespoons extra-virgin olive oil
2 ½ tablespoons fresh rosemary leaves, chopped
1 teaspoon red wine vinegar

Steps:

Preheat oven to 450 degrees F (230 degrees C). Prepare a large baking dish with cooking 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 to 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 tablespoons olive oil; sprinkle with about half of the chopped 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.

Nutrition Facts : Calories 625.8 calories, Carbohydrate 28.8 g, Cholesterol 165.8 mg, Fat 29.9 g, Fiber 3.4 g, Protein 57.2 g, SaturatedFat 9 g, Sodium 839.1 mg, Sugar 1.2 g

Tips:

Use a variety of vegetables: This dish is a great way to use up whatever vegetables you have on hand. Try adding carrots, celery, onions, or zucchini.
Don't overcrowd the pan: Make sure to leave some space between the chicken pieces and vegetables so that they can cook evenly.
Roast the chicken and vegetables at a high temperature: This will help to create a crispy exterior on the chicken and tender-crisp vegetables.
Season the chicken and vegetables generously: Use a variety of spices and herbs to add flavor to the dish.
Let the chicken and vegetables rest before serving: This will help to keep the juices in the chicken and prevent it from drying out.

Conclusion:

This crispy oven-roasted rosemary chicken with sausage and potatoes is a delicious and easy one-pan meal that is perfect for a busy weeknight dinner. The chicken is roasted to perfection and the vegetables are tender and flavorful. The sausage adds a nice smoky flavor to the dish. This dish is sure to be a hit with the whole family.