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.
- 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
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.
Roast, tossing occasionally, until sausage is browned and potatoes are tender, 30 to 35 minutes. If desired, halve sausages crosswise before serving.
SourceEveryday Food, October 2004