Imagine a dinner that's not just a meal, but a culinary experience that fills your kitchen with irresistible aromas and promises a perfectly crispy, golden-brown chicken nestled among sizzling sausages and tender, herb-infused potatoes. This Roast Chicken with Sausage and Potatoes is more than just a recipe—it's a guaranteed crowd-pleaser that combines simplicity with gourmet flavors, making weeknight cooking feel like a special occasion. Whether you're feeding a hungry family or looking to impress dinner guests, this one-pan wonder will become your new go-to recipe that promises maximum flavor with minimal effort.
Prep Time: 15 mins
Cook Time: 1 hrs
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 whole chicken (about 4-5 lbs)
- 1 lb sausage, sliced
- 4 cups baby potatoes, halved
- 2 tbsp olive oil
- 1 tbsp rosemary, chopped
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C). Remove the chicken from refrigeration and let it sit at room temperature for 30 minutes to ensure even cooking.
- Pat the chicken dry thoroughly with paper towels. This helps achieve crispy skin during roasting.
- Season the chicken inside and out generously with salt, pepper, and chopped rosemary. Gently separate the skin from the breast and rub some seasoning underneath.
- In a large roasting pan, toss halved baby potatoes with olive oil, salt, and pepper. Spread them evenly across the bottom of the pan.
- Arrange the sliced sausage around the potatoes, creating a bed for the chicken.
- Place the seasoned whole chicken centered on top of the potatoes and sausage, breast side up. Ensure the chicken is positioned securely.
- Roast in the preheated oven for approximately 1 hour, or until the chicken's internal temperature reaches 165°F (74°C) when measured at the thickest part of the thigh.
- Baste the chicken with pan juices every 20 minutes to enhance moisture and flavor.
- Once cooked, remove from oven and let the chicken rest for 10-15 minutes before carving. This allows juices to redistribute, ensuring moist meat.
- Carve the chicken and serve with the roasted potatoes and sausage, spooning additional pan drippings over the dish.
Tips
- Temperature Matters: Always let your chicken sit at room temperature for 30 minutes before roasting to ensure even cooking.
- Dry Skin is Key: Pat the chicken completely dry with paper towels to achieve that coveted crispy, golden skin.
- Season Generously: Don't be shy with seasoning—get under the skin and inside the cavity for maximum flavor.
- Basting is Essential: Regularly baste the chicken with pan juices to keep the meat moist and enhance its flavor profile.
- Use a Meat Thermometer: Always check the internal temperature of the chicken (165°F/74°C) to guarantee it's fully cooked without drying out.
- Resting is Crucial: Let the chicken rest for 10-15 minutes after roasting to allow juices to redistribute, ensuring each slice is succulent and tender.
- Choose Quality Ingredients: Use fresh, high-quality sausage and baby potatoes for the best possible flavor and texture.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 15g
Protein: 35g
Fat: 28g
Saturated Fat: 9g
Cholesterol: 120mg
