Chicken and Sausage Tray Bake
In this recipe, you can either add the sausages to the tin as they are, or you can break them up and mould under the chicken pieces.
|4||large bone-in skin-on chicken pieces (legs or breasts)|
|about 6||merguez sausages, or Toulouse if you prefer|
|2||red peppers, thickly sliced|
|2||red onions, cut into wedges|
|500g||new or waxy potatoes|
|1 tsp||dried oregano|
|½||preserved lemon, flesh scraped out and discarded, skin finely chopped|
|½ tsp||ground cinnamon|
|A pinch||of saffron strands, soaked in 100ml warm water for 30 minutes (optional)|
|sea salt and freshly ground black pepper|
Preheat the oven to 220°C/fan 200°C/425°F/gas mark 7.
Arrange the chicken pieces, sausages and vegetables in a large roasting tin, preferably in a single layer, and drizzle with olive oil. Sprinkle over the oregano, preserved lemon and cinnamon, turning everything over to make sure it is coated in the flavourings. If using, pour over the saffron in its liquid, otherwise add 100ml water to the pan. Season with salt and pepper.
Bake in the oven for 50 minutes to one hour, until everything is tender, cooked through and well browned.