The first time I made a real Harvest Chicken, it was a Ray McVinnie recipe featured in Cuisine magazine I don’t even know how many years ago. The combination of flavours in my version remains the same – tomatoes, lemons, rosemary and chicken.
Although this time I’ve used L’Authentique Chicken and Bacon sausages. The flavours still work as they should, but the sausages make the process a little faster. I’ve also added potatoes to make this a one dish meal, that can go straight from oven to table.
L’AUTHENTIQUE HARVEST CHICKEN
4 potatoes, cut into 2cm chunks
½ cup olives
1 red onion, sliced
2 lemons, cut into wedges
2 sprigs fresh rosemary, leaves stripped from stem
4 Tbsp olive oil
2 Tbsp balsamic vinegar
1 cup chicken stock
1 punnet cherry tomatoes
12 L’Authentique chicken and bacon sausages
Salt and pepper to taste
Bunch of parsley, leaves finely chopped
- Heat oven to 200C
- In a large roasting dish, toss potatoes, olives, onion, lemons and rosemary with olive oil and balsamic vinegar. Pour over chicken stock and roast in the oven for 25 minutes.
- Add cherry tomatoes and roast for another 10 minutes
- Lay sausages on top and roast for a final 7 minutes. If you want extra colour on your sausages, turn the oven to grill for the last 2-3 minutes.
- Remove from oven and season with salt and pepper to taste. Sprinkle over parsley and serve.