poultry essentials: chicken, potatoes, and sausage

Name: Poultry Essentials: Chicken, Potatoes, and Sausage
Prep time: 10 min
Cook time: 1 h 10 min
Yield: 2
Cuisine: American
Ingredients: ## PLAN/PURCHASE; ## THE POTATOES; 1 pound(s) golden potatoes, halved, or quartered; 2 tablespoon(s) olive oil, extra virgin variety; 1 teaspoon(s) dried rosemary; 1/2 teaspoon(s) dried oregano; 1/2 teaspoon(s) dried parsley; - black pepper, freshly ground, to taste; - salt, kosher variety, to taste; ## THE CHICKEN; 2 - 4 pound(s) whole chicken, giblets removed; 1 tablespoon(s) olive oil, extra virgin variety; - a pinch each of the same spices used for the potatoes; ## ADDITIONAL ITEMS; 2 - brats, skinned (i am using johnsonville beer-braised brats); 1 medium lemon, thickly sliced

30 Pinches 17 Photos

Andy Anderson !

Wichita, KS

Updated on Sep 7, 2018

My houseguest and I both love chicken, so I took a whole bird, and cut it in half, and I am making two recipes. This is the first one, and it is a wonderfully simple half chicken with potatoes, brats, and a few spices. Once assembled, it only takes about an hour in the oven, and it is ready to eat. This dinner will feed two hungry people with leftovers for midnight snacking, or whatever you choose. So, you ready… Let’s get into the kitchen.

Rate

prep time 10 Min

cook time 1 Hr 10 Min

method Bake

yield 2 serving(s)

Ingredients

PLAN/PURCHASE
THE POTATOES
1 pound golden potatoes, halved, or quartered
2 tablespoons olive oil, extra virgin variety
1 teaspoon dried rosemary
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley
- black pepper, freshly ground, to taste
- salt, kosher variety, to taste
THE CHICKEN
2 - 4 pounds whole chicken, giblets removed
1 tablespoon olive oil, extra virgin variety
- a pinch each of the same spices used for the potatoes
ADDITIONAL ITEMS
2 - brats, skinned (i am using johnsonville beer-braised brats)
1 medium lemon, thickly sliced

How To Make poultry essentials: chicken, potatoes, and sausage

Step 1

PREP/PREPARE

Step 2

Gather your Ingredients (mise en place).
Step 3

THE POTATOES
Step 4

Toss the potatoes with the oil and spices, and reserve.
Step 5

THE CHICKEN
Step 6

Place a rack in the middle position, and preheat the oven to 325f (165c).
Step 7

Cut the backbone out of the chicken, then freeze and use for making stock, or discard.
Step 8

Cut through the breasts until you have two chicken halves.
Step 9

Store one half in the fridge, and use within the next day or two, or freeze it for up to 2 months.
Step 10

Lay the potatoes in an ovenproof skillet, large enough to hold all the ingredients, place the half chicken on top, and position the sausages on either side. Then brush with some olive oil, and sprinkle with some of the same spices used for the potatoes.
Step 11

Add the lemon slices on top.
Step 12

Place in the preheated oven for 30 minutes.
Step 13

After 30 minutes, increase the heat to 425f (220c), and continue to bake until the chicken is cooked through, the potatoes are tender, and the brats are beginning to brown, about 35 – 40 additional minutes.
Step 14

Chef’s Tip: Let the chicken stand for about 10 minutes before carving.
Step 15

PLATE/PRESENT
Step 16

I usually separate the leg/thigh portion from the breast, and then lightly slice through breast to make slices. Squeeze the baked lemon slices over the skin of the bird before serving. Enjoy.
Step 17

Keep the faith, and keep cooking.
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