Roasted Chicken and Sausage
July 21, 2012
Categories: Comfort Food, Dinner, Main Dish, Casseroles, Poultry, Chicken, Fruit, Tomato, Vegetables, Garlic, Onions, Italian, Easy/Beginner Cooking, Kid Pleaser, Quick Meals, Entertaining, Fall/Autumn, Father's Day, Mother's Day, Potluck, Sunday Dinner, Winter, Weeknight Meals, Oven Roast, High Protein, No Eggs, Canned Tomatoes more
"This is a meal I have been putting together for ages. I finally decided to write down the ingredients and amounts as I went along to post it here. This always gets gobbled all up. I serve this over cooked pasta or on it’s own with a fresh buttered bun to soak up the juices."
- Serving Size: 1 (557.1 g)
- Calories 752.5
- Total Fat - 49.2 g
- Saturated Fat - 17.2 g
- Cholesterol - 185.7 mg
- Sodium - 3023.2 mg
- Total Carbohydrate - 18.3 g
- Dietary Fiber - 4.1 g
- Sugars - 6.1 g
- Protein - 58.2 g
- Calcium - 218.1 mg
- Iron - 6.1 mg
- Vitamin C - 33.1 mg
- Thiamin - 0.4 mg
In a large skillet, bring enough oil to coat bottom of pan to medium-high heat.
Cook onions and garlic until onions are translucent; pour into a roasting pan and set aside.
Once again, in the same skillet, bring enough oil to coat bottom of pan to medium-high heat.
Season the chicken pieces generously with smoked paprika and with salt, pepper to taste; brown the chicken on all sides.
Remove chicken pieces and set aside.
Mix the remaining items together in the roasting pan with the onions and garlic and top with chicken pieces, skin side facing up.
Roast in a 450 degrees Fahrenheit oven for 50 minutes or until chicken is cooked through basting after 30 minutes.
Tips & Variations
No special items needed.