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Roasted Chicken Sausage and Potatoes

Rosemary is a very aromatic herb, so you need to use only a little; refrigerate the rest of the bunch in a sealed plastic bag, up to 1 week.

  • Prep:
  • Total Time:
  • Servings: 4
Roasted Chicken Sausage and Potatoes

Source: Everyday Food, October 2004


  • 1 1/2 pounds smoked chicken sausage
  • 1 1/2 pounds small white potatoes, halved
  • 1 tablespoon fresh rosemary leaves
  • 2 tablespoons olive oil
  • Coarse salt and ground pepper


  1. Preheat oven to 450 degrees. Pierce sausage all over with a fork; place on a rimmed baking sheet with potatoes and rosemary. Drizzle all with oil; season generously with salt and pepper. Toss to coat, and spread in an even layer.

  2. Roast, tossing occasionally, until sausage is browned and potatoes are tender, 30 to 35 minutes. If desired, halve sausages crosswise before serving.

Reviews (11)

  • eveshatteen 28 Aug, 2012

    Super easy Tuesday night dinner. I would add a little more rosemary next time, and maybe some garlic or the onion that others recommended. But it was yummy as it was. I served it with sauteed broccoli and garlic. My husband gobbled it up. I will definitely put this in the rotation for nights when I'm short on time. I used Johnsonville cajun chicken sausage.

  • heybrah 12 Nov, 2011

    Made this with a chicken sausage with cheese embedded in it. By poking the sausages, all the cheese and fat cooked out of the sausages and they were dry and tough. If you have cheese in your sausage, either don't poke the sausage or cook it less. Keep an eye on the sausages. A good idea but it requires some attention.

  • mairicampbell0 8 Nov, 2011

    Very flavourful, very quick and easy. I liked that I could put it together so quickly, it needs so few ingredients but still tasty, and while it's roasting I am free to do something else. I used bratwurst instead of chicken sausage and added 2 whole cloves of garlic, next time also the onion that others suggested. I served with braised red cabbage from this site as well which was equally as good and a great side. I found the high temp made the potatoes nice and crispy outside :)

  • teachermum 4 Nov, 2011

    Very good and so easy! It literally takes 5 minutes to throw together, I have so much spare time while it roasts I feel like I'm cheating on making dinner ;). I like to throw in a red onion for a little extra flavor. I also like to serve it along with sauteed red cabbage (red cabbage, a little butter, splash of apple cider vinegar and sprinkle of brown sugar) and sliced apples or pears. It's in our "go to" rotation.

  • annadanielle 18 Oct, 2010

    Delicious, and so simple! I quartered an onion and added that to the pan for some extra flavor. Other than that delicious dish, perfect if you don't have much time to devote to dinner. I cooked it at 425 to avoid drying out the sausage and it came out perfect.

  • heather416905 8 Oct, 2010

    Sorry Libraryann I should have addressed my comment to Jacksmith -
    Happy Thanksgiving to all Canadians this weekend

  • heather416905 8 Oct, 2010

    Hi Libraryann
    The side dish looks like it might be Martha's
    Beet, Cabbage, Carrot Slaw with Caraway Seeds.
    Enter 'Beets' in the top corner recipe search, page 5, scroll down

  • libraryann 8 Oct, 2010

    This was easy and delicious. the sausages came out a bit dry, though, and I might turn the heat down by 25 degrees.

  • jactsmith 6 Oct, 2010

    where is the recipe for the side dish shown?

  • jlbrasil 22 Apr, 2008

    This was delicious and simple. A great weeknight dish. I used spicy pork sausage and it was great.

  • glw613 28 Mar, 2008

    I have always made roasted sausages and potatoes, but what I loved about this recipe is that by roasting at a higher temp for a shorter period of time made this so easy. I now apply this cooking temp/time whenever I am roasting potatoes and they always come out great.

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