Roasted chicken, sausage, peppers, and potatoes Provençal

(Click on pics to enlarge)

This is a French blend with Herbs de Provence.

Serves 2

  • 2 bone-in and skinned chicken thighs
  • 2 – 4” lengths of your favorite sausage (Cut to 1 inch pieces)
  • 6 small potatoes – cut in half – leave skin on
  • ½ orange or red bell pepper – sliced on a mandolin
  • ½ yellow bell pepper – sliced on a mandolin
  • ½ green bell pepper – sliced on a mandolin
  • ½ red onion – sliced on a mandolin
  • ½ small yellow onion – sliced on a mandolin
  • 1 TBSP Olive oil
  • ½ TBSP herbs de Provence (I grow my own herbs and blend 4 herbs for this dish)
  • 2 cloves garlic – cut into coins  (I grow my own garlic and use Music Garlic)
  • 1/2 cup dry white wine
  • S&P

Make 2 deep cuts in the chicken on the skin side to the bone so it will cook faster. Combine everything in a large bowl and mix with your hands to make sure to get the olive oil and herbs on everything.  Cook in a 450⁰ oven cook one hour or until the chicken is cooked and crispy.

(Updated 11/28/20)

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s