This easy, oven bake makes a wonderful, flavorful dinner with plenty extra for leftovers. I only use the breasts, thighs and chicken legs in this recipe. I also cut the breasts in half. The rest of the chicken parts are used for soup stock. If you would like to use the entire chicken for this recipe, then cut it into 12 pieces.
Chicken and Sausage Bake
One whole chicken (about 4 lbs) cut into 8 pieces
1 ½ bs sweet Italian pork sausage cut into 3 inch lengths
Two medium sweet onions, cut into eighths
6 mini bell peppers, seeded and cut in half
½ cup chicken broth
2 teaspoons dried Italian seasoning
1 teaspoon red chili flakes
3 garlic cloves, minced
4 tablespoons olive oil
Sea salt & coarse black pepper
Preheat oven to 400 degrees F.
Arrange the chicken pieces and sausage in an oiled oven-proof casserole dish. Sprinkle all the chicken pieces with sea salt and pepper.
Sprinkle the garlic over all the sausage and chicken. Add the onions and peppers.
Sprinkle the Italian seasoning and red pepper over all the vegetables, chicken and sausage. Drizzle with the olive oil.
In one corner of the baking dish, pour in the chicken broth.
Cover the casserole dish with aluminum foil and bake for 30 minutes. Remove the foil and cook an additional 30 minutes.
Remove from the oven and serve with Italian bread.
Tomato Feta Salad
Don’t forget to let the salad marinate. It will develop great flavor.
1 tablespoon good quality balsamic vinegar
1/2 teaspoon dried basil or oregano
1/2 teaspoon salt
1/2 cup coarsely chopped sweet onion
4 diced plum tomatoes or a pint of multi-colored grape tomatoes, halved
¼ cup kalamata olives, cut in half
2 tablespoons extra virgin olive oil
1/2 cup cubed feta cheese
In a serving bowl, combine the vinegar, basil and salt. Add onion; toss to coat. Let stand for 5 minutes.
Add the tomatoes, oil and feta cheese; toss to coat. Let marinate at room temperature for one hour. Serve with a slotted spoon.