Chickensausage One Dish Sunday Bake Recipes

ONE-PAN CHICKEN SAUSAGE AND POTATOES

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Add the sausage and cook, stirring, until browned, about 2 minutes. Remove to a plate with a slotted spoon.
• Add the potatoes to the skillet and cook until lightly browned, 3 to 4 minutes. Add the onions and fennel and stir to combine; season with 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the onions and fennel just begin to soften, 4 to 5 minutes.
• Make a space in the center of the skillet and add the tomato paste. Cook, stirring, until the tomato paste darkens slightly, about 1 minute. Add 1 cup water and stir everything together. Reduce the heat to medium low, cover and cook until the vegetables are tender, 7 to 8 minutes.
• Return the sausage to the skillet along with the vinegar and honey. Simmer, uncovered, until the liquid reduces to a glaze, about 2 minutes. Season with salt and pepper. Divide among bowls and top with fennel fronds.

ONE-PAN SAGE-AND-ONION CHICKEN AND SAUSAGE

Steps:

• Peel and cut the onion into eighths, and put into a freezer bag with the oil, mustard, dried sage, a good grinding of pepper, and Worcestershire sauce. Cut lemon in half, squeeze juice into bag, and then cut the halves into eighths and add them. Squidge everything around to mix (the mustard needs help to combine) and then add the chicken pieces. Leave to marinade in the refrigerator overnight, or for up to 2 days.
• Preheat the oven to 425 degrees F. Allow the chicken to come to room temperature in its marinade.
• Arrange the chicken pieces in a roasting tin skin side up with the marinade, including all the bits and pieces, and tuck the sausages around them. Sprinkle the fresh sage leaves over the chicken and sausages and then put the tin into the oven to cook for 1 hour and 15 minutes. Turn the sausages over half way through to color them evenly.
• Arrange the chicken and sausages on a large platter.

SAUSAGE 'N' CHICKEN CASSEROLE

Steps:

• Place potatoes in a greased 13x9-in. baking dish. In a small bowl, combine the salt, oregano, paprika and garlic salt; sprinkle half over potatoes. , Arrange sausage and chicken over the potatoes. Drizzle with oil; sprinkle with remaining seasonings. , Cover and bake at 400° for 55-60 minutes or until a thermometer inserted in the chicken reads 170°.

ROASTED CHICKEN SAUSAGE AND POTATOES

Steps:

• Preheat oven to 450 degrees. Pierce sausage all over with a fork; place on a rimmed baking sheet with potatoes and rosemary. Drizzle all with oil; season generously with salt and pepper. Toss to coat, and spread in an even layer.
• Roast, tossing occasionally, until sausage is browned and potatoes are tender, 30 to 35 minutes. If desired, halve sausages crosswise before serving.

ROASTED CHICKEN WITH SAUSAGE AND POTATOES

Steps:

• Preheat oven to 400 degrees.
• Arrange chicken, sausage, potatoes and onion in a 9 x 13 inch baking pan. Sprinkle with salt and pepper.
• Combine marinade ingredients in small bowl or jar.
• Pour marinade over chicken and gently toss to coat.
• Bake one hour or until chicken reaches 165 degrees internally and potatoes are tender.
• Serve with bread and a simple green salad if desired.

ONE-PAN CHICKEN SAUSAGE & VEGGIES RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• Place the squash and zucchini on a baking sheet. Evenly coat with olive oil, salt, pepper, and garlic powder.
• Push the squash and zucchini to the sides and place the chicken sausage in the middle.
• Bake for 15 minutes, or until the zucchini and squash are tender.
• Serve with wild rice. Eat immediately or refrigerate in airtight container up to 3-4 days.
• Enjoy!

CHICKEN SAUSAGE RICE BAKE

Steps:

• Drain the tomatoes well, reserving the liquid. Measure the liquid and add tomato juice to make 3 3/4 cups liquid.
• In a large saucepan, add the tomato liquid and bring it to a boil. Stir in the rice, butter and salt. Cover tightly and simmer 20 minutes. Remove from the heat ans stir in the oregano and crushed fennel seed. Let stand, covered about 5 minutes. (Leave uncovered if rice is too moist).
• While the rice is cooking, cut the chicken into chunks. Cook in the oil in a large skillet over medium heat until cooked through about 3-5 minutes. Remove chicken from the skillet with a slotted spoon; add the sausage and green bell pepper. Cook, stirring constantly, until the sausage is cooked through. Remove from the heat, tip the pan and remove the excess fat.
• Add the tomatoes to the skillet with the chicken, mixing well. Spoon the rice into a lightly greased 9x13 inch baking dish. Sprinkle with the mozzarella cheese.
• Add the chicken to the sausage and peppers, and spoon the mixture evenly over the cheese. (The dish can be refrigerated at this point).
• Bake covered in a preheated 350 degree oven for 25-30 minutes. Sprinkle with the swiss cheese, return to the over and bake about 2 minutes more, just until the cheese melts. (If the dish has been refrigerated, bake about 45 minutes before adding the remaining cheese).

CHICKEN/SAUSAGE ONE DISH SUNDAY BAKE

Steps:

• Preheat oven to 350°F.
• In a 13 x 9 baking dish, place potatoes evenly on bottom. Sprinkle minced garlic on top and season with some salt and pepper.
• Evenly spread green peppers then pour can of crushed tomatoes over all.
• Sprinkle with oregano and basil.
• Cut sausage into even pieces and spread over top. Intermingle with chicken legs.
• Lightly brush olive oil over chicken, and season top with garlic powder, dried minced onions, salt an pepper.
• Baked uncovered for about 1 hour 30 minutes.
• Done when potatoes are soft when pierced with fork, and chicken is lightly crisp and juices run clear.