|Delicious, and straight out of the oven, smelling so aromatic and with a little more colour|
Nigella also suggests using a shallow baking tray. This is probably preferable, however I have used both shallow and deep, and there wasn't much difference in the result.
For the full Italian experience, serve with bread or lentils, pickled zucchini, and a couple of jars of flame-roasted peppers, drained and mixed with good olive oil, red wine vinegar, and parsley.
Buon appetito! and thanks Nigella Lawson. You saved the day, again.
Preheat the oven to 220deg C/Gas mark 7.
Put the potatoes into a large, shallow baking tray and add the chicken thighs and sausages throughout the potato pieces. If using 2 trays, divide everything between them (and also swap the trays over and turn them round halfway through the 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 per tray, and sprinkle these onto the chicken pieces. Believe me, this isn't too much rosemary.
Zest the lemon over everything, and season with 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. It's fine to let all of this stand for up to 30 minutes once cooked, prior to serving.
- It really helps if you have fresh rosemary growing, however a large punnet from the supermarket should have enough in it for this recipe. This isn't too much rosemary.
- It's not the end of the world if you can't find Italian sausages, and I know they are expensive these days. You can go for milder sausages, or even fennel sausages with a hint of chilli, whatever you like really. The flavours will still be enormous.