Today I woke to a signed consulting contract and a slew of wonderful emails from old friends and new. I celebrated by toasting a crumb cake and coffee with my business partner as we made our plans for the week. Already the week is off to a magical start, and I plan to design each day and live through it, ferociously.
Speaking of ferocity, this one-pan wonder was a ceremonious HIT at last night’s dinner soiree. I had the boys over, and not only did they love the simplicity of the dish (juicy chicken and tender sausage — hello!), I fixed some millet with sundried tomatoes, olive oil and a touch of cheese, and started off our dinner with a fresh berry salad spritzed with lemon.
Naturally, we closed our meals with chocolate and conversation. If you’re looking for a simple dish that will elicit awe, trust me on this. TRUST.
INGREDIENTS: Recipe adapted from Nigella Lawson’s Nigellissima, with modifications.
3 large Yukon gold potatoes, cut into 1 inch chunks
1 lb of chicken*
1 lb of sweet Italian sausages
6-7 sprigs rosemary
Zest of one lemon
1 tsp kosher salt
1/4 cup olive oil
Notes in the margins: You can use a mix of thigh, legs + breast, however, ensure that the meat is on the bone. Do not use skinless, boneless chicken breasts unless you want a dry piece of chicken. For my guests, I opted for three breasts on the bone and they cooked wonderfully. Also, don’t use a deep, high rise shallow pan. Initially, I was going to use my turkey roasting pan, however, the chicken wouldn’t crisp up, and the texture will end up rubbery and soggy. Instead, I used a baking dish lined with tin foil and it did the job beautifully.
Preheat oven to 425F. Place the diced potatoes into a sheet pan or large, shallow roasting pan and add the chicken and sausages.
Arrange 4 sprigs of rosemary among the chicken and sausages, then finely chop the needles of another two sprigs to give you 2 teaspoons of finely chopped rosemary, and sprinkle those on as well.
Zest the lemon over everything, and season with salt and pepper.
Drizzle with olive oil and bake for 50-60 minutes, or until chicken skin and sausages are golden and potatoes pieces are cooked through. Let stand at least 5 minutes after cooking, and you can let it stand for up to 30 minutes before serving.