I’ve been reading Ilona’s Kitchen for quite some time and I love her “tell it like it is” attitude. She is a true Jersey gal – and for this Philly gal, it’s like talking to some of my fave people! She’s always got great recipes and if the recipes aren’t “it” – she’ll tell you and what she’d like to do to improve it. She’s said a few times that she’s not a fan of chicken sausage but when I saw some roasted garlic chicken sausage at Trader Joe’s, I knew that I had to make her Roasted Potatoes, Chicken Sausage and Peppers.
Confession: I will be making this again – it was the perfect quick to whip up meal – perfect for the busy weeknights I have been having. The most effort was chopping everything up – the oven did all of the hard work. The leftovers were perfect, whipped into a frittata the next day. I only made a couple changes as I added a bit of smoked paprika to the mix and, as I didn’t have rosemary, I used a bit of thyme. Per her post’s suggestion, I served them with some over easy eggs and *viola* rave reviews!
On to the recipe:
Gather the ingredients
Make sure everything is mixed evenly
Chopping the Sausage – no fuss!
Learned a new tip – for an over easy egg, put a bit of water in the fry pan and cover. Who knew?!?!
Easy weeknight meal!
Yields 4
This easy dinner comes together quickly all in one pan. Garlic sausage tossed with spiced potatoes, peppers and onions. What's not to love?
5 minPrep Time
45 minCook Time
50 minTotal Time
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Ingredients
- 1 1/2 pounds of new potatoes
- 1 medium onion, chopped into large quarters and separated.
- 1 red bell pepper, cut into 1 inch pieces
- 3 roasted red peppers, sliced into large pieces.
- 3 teaspoons of extra virgin olive oil
- kosher salt and fresh cracked pepper to taste
- 1 teaspoon of fresh thyme
- 1/2 teaspoon of smoked paprika
- 1/2 teaspoon of garlic powder
- 1 pound of Italian chicken sausage, with each link cut into 7 - 8 pieces
- Optional: Serve with a sunny side up egg
Instructions
- Preheat the oven to 375 degrees, F.
- Spray a baking sheet with either olive oil spray or canola oil and set aside.
- Cut the potatoes into 1" pieces.
- In a large bowl, combine the potatoes, onions, red peppers, roasted red peppers, olive oil, salt, pepper, thyme, smoked paprika and garlic powder.
- Make sure everything is coated evenly.
- Pour the mixture onto the prepared baking sheet and place in the oven. Bake for 15 minutes, tossing occasionally to make sure nothing sticks.
- After 15 minutes, add the sausage to the baking sheet and toss with the potatoes and vegetables.
- Let the mixture continue to bake for 30 minutes and toss the mixture every 10 minutes or so to ensure that nothing burns.
- Make sure the potatoes are cooked through and serve.
- Enjoy!
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