Roasted Chicken and Sausage

Prep Time
Cook Time
1h 15m
Ready In

"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."

Original recipe yields 4 servings


  • 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

Step 1

In a large skillet, bring enough oil to coat bottom of pan to medium-high heat.

Step 2

Cook onions and garlic until onions are translucent; pour into a roasting pan and set aside.

Step 3

Once again, in the same skillet, bring enough oil to coat bottom of pan to medium-high heat.

Step 4

Season the chicken pieces generously with smoked paprika and with salt, pepper to taste; brown the chicken on all sides.

Step 5

Remove chicken pieces and set aside.

Step 6

Mix the remaining items together in the roasting pan with the onions and garlic and top with chicken pieces, skin side facing up.

Step 7

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.



I doubled the sauce and spices so I would have plenty to pour over my wide egg noodles. What a tasty meal this was, and I appreciated that it was more than just sauce and noodles. The meat and spices gave it a good flavor and one I enjoyed very much. I think the leftovers will be even better! I am going to freeze some of the sauce to have so I can add some more meat to it at a later time, for a quick fix when I am too hungry to cook! Thanks for this one Bea! Linda

(14 Dec 2012)