Chicken, Sausage, Peppers & Potatoes - How to Roast Chicken, Sausage, Peppers & Potatoes
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Date: 2019-07-25
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Comments and reviews: 9
Castor1Troy1
Chef John, I need help A friend and I have both tried to make this, with less than stellar results. She followed the recipe exactly, and ended up with a bunch of burned bits stuck to the bottom of the roasting pan, and no gravy. Following her result, I tried it cooking at 400F instead of 450F, and I added two cups of chicken broth, and I also ended up with burned bits stuck to the pan, and no gravy. What are we doing wrong?
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Chef John, I need help A friend and I have both tried to make this, with less than stellar results. She followed the recipe exactly, and ended up with a bunch of burned bits stuck to the bottom of the roasting pan, and no gravy. Following her result, I tried it cooking at 400F instead of 450F, and I added two cups of chicken broth, and I also ended up with burned bits stuck to the pan, and no gravy. What are we doing wrong?
reply
F ST
This is in the oven for a Very late lunch. went with sweet Italian sausage because that is all the store close to me had. :( I seasoned everything with Italian seasoning, garlic and pepper and salt (on chicken only. It smells amazing in the house and I am crossing my fingers the husband likes it Thank you for this easy meal
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This is in the oven for a Very late lunch. went with sweet Italian sausage because that is all the store close to me had. :( I seasoned everything with Italian seasoning, garlic and pepper and salt (on chicken only. It smells amazing in the house and I am crossing my fingers the husband likes it Thank you for this easy meal
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Bill Halliwell
I've been doing this with spicy Italian sausages for years. I only call it Italian Chicken Bake but now It's Chef John's Chicken Bake You're right. the better the fresh sausages the better the dish. If you can get the kind that is only pork and spices; no cereal, you'll thank me and Chef John later.
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I've been doing this with spicy Italian sausages for years. I only call it Italian Chicken Bake but now It's Chef John's Chicken Bake You're right. the better the fresh sausages the better the dish. If you can get the kind that is only pork and spices; no cereal, you'll thank me and Chef John later.
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Richard Cornish
Chef Jon, have you ever thought about doing some wild game recipes? the meat i eat is almost entirely wild game (mostly squirrel, rabbit and deer) and it'd be really cool to see your take on these exciting ingredients. also thanks for making cooking accessible for the average person.
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Chef Jon, have you ever thought about doing some wild game recipes? the meat i eat is almost entirely wild game (mostly squirrel, rabbit and deer) and it'd be really cool to see your take on these exciting ingredients. also thanks for making cooking accessible for the average person.
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Finya6689
I cooked it yesterday, unfortunately the store didnt have italian sausages so i took some merguez which worked perfectly, too. I added some garlic and made a joghurt dip to balance out the spicyness. it was sooooo crispy delicious and fast/easy to make. Thank you Chef John. :)
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I cooked it yesterday, unfortunately the store didnt have italian sausages so i took some merguez which worked perfectly, too. I added some garlic and made a joghurt dip to balance out the spicyness. it was sooooo crispy delicious and fast/easy to make. Thank you Chef John. :)
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awwwyeaboyeeee
So partially cook some sausages then cut them up and score some chicken parts and cut up vegetables and mix everything up with oil and seasonings and cook it all in a roasting pan with the chicken parts skin side up and that's it. Did I get it?
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So partially cook some sausages then cut them up and score some chicken parts and cut up vegetables and mix everything up with oil and seasonings and cook it all in a roasting pan with the chicken parts skin side up and that's it. Did I get it?
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Enny Kraft
I love to make a Spanish recipe that's pretty similar to this. It uses chicken, chorizo, potatoes, peppers and whole unpeeled garlic cloves marinated in a lemon and thyme sauce and then baked in the oven. Thanks for another great video
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I love to make a Spanish recipe that's pretty similar to this. It uses chicken, chorizo, potatoes, peppers and whole unpeeled garlic cloves marinated in a lemon and thyme sauce and then baked in the oven. Thanks for another great video
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GRUBDUDE
Dude, this is insane. It may be the best-looking dish you've made this year OR EVEN LAST YEAR (caps lock rage, sorry. Also, that roasting pan is magnificent. I need one of those. ALL-CLAD: D Oh my god, the roasted charred peppers. SICK.
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Dude, this is insane. It may be the best-looking dish you've made this year OR EVEN LAST YEAR (caps lock rage, sorry. Also, that roasting pan is magnificent. I need one of those. ALL-CLAD: D Oh my god, the roasted charred peppers. SICK.
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Suzanne Baruch
I'm thinking that the left overs would be AWESOME served hot on a sub roll. Shred the chicken, pile it all on there -- including the potatoes -- and add some grated parm (not from a can) and mozzarella.
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I'm thinking that the left overs would be AWESOME served hot on a sub roll. Shred the chicken, pile it all on there -- including the potatoes -- and add some grated parm (not from a can) and mozzarella.
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