Chicken, Sausage, and Potato Bake

Chicken, Sausage, and Potato Bake

Total Time: 1 hour

Yield: Serves 6


  • 1 large onion, cut in small wedges
  • 1/4-1/2 cup extra virgin olive oil
  • 2 tsp Dijon mustard
  • 2 TBSP fresh sage or rosemary
  • 1 TBSP Worcestershire sauce
  • Zest and juice of 1 lemon, cut up the remains and put in with the marinade
  • (Crushed garlic cloves, optional)
  • 6 boneless skinless chicken thighs
  • 6 smoked sausages, halved
  • 6 medium potatoes halved
  • Salt and pepper
  • Red pepper flakes (optional)


  1. Peel and cut the onion into eighths, and put into a bowl with the oil, mustard, sage, Worcestershire, and zest, juice, and cut up lemon. Mix well and add chicken. Let marinate in fridge overnight.
  2. Heat oven to 425. Let the chicken to come to room temperature in its marinade.
  3. Place the chicken and marinade, in a roasting pan. Add the sausages and potatoes and mix all together. Drizzle with extra oil if needed. Sprinkle with salt and pepper and add more herbs.
  4. Roast about 45 min.
  5. Note: White or sweet potatoes work well.