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Italian Tray Bake

Everyone loves a tray bake! Although the ease of it all is a huge part of the appeal, it really is the cooking of everything together that allows the flavors to juicily commingle and makes for gustatory success. This recipe is very versatile: use the sausages (mild, hot, or three-alarm) as you please, or leave them out and use a whole chicken cut into pieces. We think a few fat cloves of unpeeled garlic tipped in at the start would be fantastic — they would enhance the flavor of the whole, and then the soft, sweet centers could be popped from their skins and enjoyed happily with this wonderful meal!

Italian Tray Bake

3 large Yukon gold potatoes (approx. 1¾ lb.) unpeeled and cut into 1″ chunks
8 chicken thighs, bone in and skin on or off
8 Italian sausages (approx. 1¾ lb. total)
6-7 sprigs fresh rosemary
zest of 1 lemon
1 tsp. kosher salt or ½ tsp. table salt
ground pepper
¼ cup olive oil

Heat the oven to 425°F. Drop the potatoes in a large shallow roasting tin, then add the chicken and sausages. Arrange about 4 sprigs of the rosemary around the chicken and sausages, then finely chop the needles of 2 other sprigs, to give you about 2 tsp., and sprinkle into the tin. Zest the lemon over everything and sprinkle with salt and pepper. Drizzle with the olive oil and bake 50-60 minutes, or until the chicken and sausages are golden and the potatoes are cooked through. Let stand for a few minutes, or up to 30 minutes, before serving.

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