Roasted Chicken with Tri Color Potatoes and Spicy Italian Sausage/Local Red Leaf Lettuce with Figs and Gorgonzola
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 4
Simple, rustic and delicious weeknight meal.
  • Chicken:
  • 1 whole cut up chicken or 4 thighs and 6 legs (bone-in, skin on)
  • 1 bag tri-colored potatoes halved (red skin or fingerling could work too)
  • ½ lb or 2 spicy italian sausage links sliced diagonally
  • ½ red onion chopped
  • 1 scallion diced (let's be honest here, I would've used a full red onion if I had one, but I didn't so, I added some scallions. It tasted great but really, any onion will do!)
  • 4 cloves garlic smashed
  • ¼ cup dry white wine (cooking wine, sauvignon blanc or pinot grigio)
  • 1 tsp thyme
  • 2 sprigs rosemary
  • 2 tbl olive oil
  • 1 tsp garlic salt
  • kosher salt and pepper to taste
  • Salad:
  • 1 head of red leaf lettuce
  • Crumbled gorgonzola
  • 2-3 ripe figs cut into quarters
  • Your favorite balsamic vinaigrette (homemade or store bought)
  1. Chicken:
  2. Preheat oven to 425 degrees
  3. Spread potatoes on 9X13 baking dish
  4. Toss with garlic salt and 1 tablespoon of olive oil
  5. Spread chicken over potatoes and season liberally with salt and pepper
  6. Layer in sausage
  7. Spread chopped onions, smashed garlic, thyme and rosemary sprigs over chicken, potatoes and sausage
  8. Pour white wine over dish and drizzle with remaining olive oil
  9. Bake for 1 hour but check after 45 minutes in case your oven cooks a little more quickly than mine. Chicken is done when internal temperature is at 165 degrees.
  10. Salad:
  11. Wash and spin lettuce and assemble all ingredients
Recipe by Jackie Ourman at