Description
A hearty and flavorful tray roast combining succulent free-range chicken, savory pork sausages, and tender new potatoes, all infused with a rich, aromatic sauce made from chicken stock, sherry, garlic, and apricot preserve. Perfect for an easy yet impressive family meal, this one-pan dish delivers comforting textures and a balance of sweet and savory notes.
Ingredients
Protein
- 8 pieces of free-range chicken (bone-in and skin on)
- 8 pork sausages (or 4 large Italian sausages)
Vegetables
- 500g new potatoes
Herbs & Seasonings
- 3-4 bay leaves
- A few sprigs of thyme
- 2 large garlic cloves, crushed
- Salt and pepper, to taste
- 1 tablespoon chopped parsley (for garnish)
Liquids & Condiments
- 400ml chicken stock
- ½ cup medium cream sherry
- 4 tablespoons Bonne Maman apricot preserve
- 1 teaspoon Dijon mustard
- Drizzle of olive oil
Instructions
- Preheat the oven: Set your oven to 180°C (350°F) to ensure it’s hot and ready for roasting.
- Prepare the potatoes: If the new potatoes are large, cut them in half to ensure even cooking and quicker roasting.
- Arrange the ingredients: Place the chicken pieces, sausages, and potatoes in a large roasting pan. Tuck the bay leaves and thyme sprigs around the chicken to infuse flavor.
- Make the sauce: In a jug, mix the chicken stock, medium cream sherry, crushed garlic, Dijon mustard, and apricot preserve until well combined.
- Pour the sauce and season: Pour the prepared sauce evenly over the chicken, sausages, and potatoes. Drizzle olive oil on top, then season everything generously with salt and pepper.
- Roast the dish: Place the roasting pan uncovered in the oven and roast for 1 hour, or until the chicken is cooked through, the skin is golden and crispy, and the sausages are nicely browned.
- Serve: Transfer the roast to a serving platter and garnish with chopped parsley for a fresh finish. Enjoy immediately.
Notes
- Using bone-in, skin-on chicken ensures juicy meat and crispy skin.
- If you prefer a milder flavor, substitute the cream sherry with dry white wine or additional chicken stock.
- Feel free to add other root vegetables like carrots or parsnips for extra variety.
- Ensure the potatoes are cut to similar sizes for even cooking.
- Make sure the internal temperature of the chicken reaches 74°C (165°F) for safe consumption.
