I really enjoyed this meal especially as the oven done all the hard work. My only advice is season the chicken in the rosemary (I also added mixed herbs, sage and all purpose seasoning) as this makes the chicken even more delicious.
Here is how my traybake turned out:
I seasoned the chicken separately for two hours and then cut the potatoes and seasoned with rosemary and then added red onions and Italian sausages.
|Italian traybake pre cooking|
After an hour the chicken, potatoes and sausages was cooked and tasted delicious. A must recommend dish from Nigelissima ..... you never know this may become my new favourite Nigella book.
|Italian traybake cooked|
3 baking potatoes (approx 750g total), unpeeled and cut into 2cm chunks
8 chicken thighs, bone in and skin on
8 Italian sausages (approx 750g total)
small bunch (6 or 7 sprigs) fresh rosemary
zest 1 unwaxed lemon
1 teaspoon salt flakes
4 x 15 ml tablespoons olive oil
Preheat the oven to 220C/gas mark 7
Put the potatoes into a large, shallow baking tray and add the chicken thighs and sausages. If using 2 trays, divide everything between them (and also swap the trays over and turn them round halfway through cooking time)
Arrange about 4 sprigs of the rosemary among the chicken and sausages, then finely chop the needles of another 2 sprigs, to give you about 2 teaspoons of finely chopped needles and sprinkle these onto the chicken pieces.
Zest the lemon over everything, and season wit the salt and a good grinding of pepper. Drizzle with the oil and bake for 50-60 minutes, or until the chicken skin and sausages are golden and the potato pieces are cooked through.