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Chicken and Sausage Tray Bake
From the book
Chicken: Over two hundred recipes devoted to one glorious bird
Inspiring chicken recipes to expand your repertoire
Delicious recipes for family occasions
Simple, classic dishes for every level of cooking expertise
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Introduction from Catherine Phipps
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.
Ingredients
Method
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.
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