Poultry Essentials: Chicken, Potatoes, and Sausage

Andy Anderson !


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.


☆☆☆☆☆ 0 votes

10 Min
1 Hr 10 Min




  • 1 lb
    golden potatoes, halved, or quartered
  • 2 Tbsp
    olive oil, extra virgin variety
  • 1 tsp
    dried rosemary
  • 1/2 tsp
    dried oregano
  • 1/2 tsp
    dried parsley
  • ·
    black pepper, freshly ground, to taste
  • ·
    salt, kosher variety, to taste

  • 2 - 4 lb
    whole chicken, giblets removed
  • 1 Tbsp
    olive oil, extra virgin variety
  • ·
    a pinch each of the same spices used for the potatoes

  • 2
    brats, skinned (i am using johnsonville beer-braised brats)
  • 1 medium
    lemon, thickly sliced

How to Make Poultry Essentials: Chicken, Potatoes, and Sausage


  2. Gather your Ingredients (mise en place).
  4. Toss the potatoes with the oil and spices, and reserve.
  6. Place a rack in the middle position, and preheat the oven to 325f (165c).
  7. Cut the backbone out of the chicken, then freeze and use for making stock, or discard.
  8. Cut through the breasts until you have two chicken halves.
  9. Store one half in the fridge, and use within the next day or two, or freeze it for up to 2 months.
  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.
  11. Add the lemon slices on top.
  12. Place in the preheated oven for 30 minutes.
  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.
  14. Chef’s Tip: Let the chicken stand for about 10 minutes before carving.
  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.
  17. Keep the faith, and keep cooking.

Printable Recipe Card

About Poultry Essentials: Chicken, Potatoes, and Sausage

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Other Tags: Quick & Easy Healthy

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