Welcome to my blog! I am so happy you are here reading this post! If you’ve read up on my story, you will know the recipes I’m sharing before I start culinary school on October 30th are those I use at home. After I start school, I will adapt recipes I learn and share them with you. Although they are free from a lot of allergens, I assure you they won’t be shy on flavor regardless of where they originate!
This baked chicken is one of those super easy to make dishes that looks, feels and tastes deliciously rustic and homey. Perfect for a night when you don’t have too much time to hang out in front of the stovetop. The salad was inspired by local red leaf lettuces that looked great at the market and ripe figs I just couldn’t resist. Figs are in season for just a few months (late summer through late September) so if you want to make this salad, you’d better pick them up soon.
- 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
- 1 head of red leaf lettuce
- Crumbled gorgonzola
- 2-3 ripe figs cut into quarters
- Your favorite balsamic vinaigrette (homemade or store bought)
- Preheat oven to 425 degrees
- Spread potatoes on 9X13 baking dish
- Toss with garlic salt and 1 tablespoon of olive oil
- Spread chicken over potatoes and season liberally with salt and pepper
- Layer in sausage
- Spread chopped onions, smashed garlic, thyme and rosemary sprigs over chicken, potatoes and sausage
- Pour white wine over dish and drizzle with remaining olive oil
- 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.
- Wash and spin lettuce and assemble all ingredients
Delicious and easy! All day I had been thinking that I wanted to make something really good and healthy for dinner tonight so again I turned to Jackie’s recipes. Without fail she brought that wonderful meal to my table!
This meal was awesome. I quickly layered the ingredients in the 9×13 pan, popped it in the oven, and an hour later placed it on the table. The chicken was so juicy and the potatoes were cooked perfectly in the juice from the chicken! The salad was so refreshing and light. I had never used fresh figs but they were delicious! Try this one if you don’t have a lot of time to be cooking! It’s so easy and tastes amazing!!
I am so glad you liked it and I really appreciate that you are trying recipes and posting your feedback!!!
I just made this dish tonight. It was delicious. The salad was simple but amazing as well. Thanks for a great simple recipe!
I’m so glad you tried the recipe and liked it! Thanks for the feedback!
This was so easy and so flavorful! Both the chicken and the potatoes were cooked perfectly. The dish looked so pretty and impressive without having to fuss a lot with it! I will definitely be making this again. Even my kids ate it. Thanks, Jackie!
So glad you and your family liked it Suzanne!
Marcy told me about your blog and I’ve really been enjoying it, as well as the recipes. I will be making this recipe for the 3rd time tonight! It’s delicious, easy, and works really well for my family (soy, fish, tree nut allergies).
Thanks Rachele!!! I am so glad you like it!
Amazing! I love the combination of everything together. I couldn’t find figs so I substituted cherry tomatoes and it still worked. It was such a great dish for the winter and was satisfying! I will definitely make again, especially because it was so easy to assemble! Perfect all around! Thanks Jackie for making meal time so yummy!