I was flipping through my new (used) Yankee Church Supper Cookbook and I came across this recipe, simply titled “Chicken Delicious.” How could I pass up making something with delicious right there in the name?
This is an amazingly simple one-dish meal that takes mere minutes to throw together. You just layer everything together (raw) in a casserole dish, sprinkle with seasoning, drizzle with oil, and toss it in the oven. All else that’s required of you is patience as you wait for it to roast, which admittedly gets more difficult the longer it cooks and starts to emit a tantalizing aroma.
I made a couple of very slight tweaks to the original recipe. I added a layer of sliced lemons and whole smashed cloves of garlic to the bottom of the pan, resulting in a flavour somewhat like the lemon potatoes you sometimes get at Greek restaurants. True fact: I have been trying to imitate those potatoes for years, and this is the closest I’ve come. I’ve never been able to get them lemony enough before! I also nestled a few sprigs of fresh rosemary between the sausages and the chicken legs, lending an earthy, herbaceous note to the entire dish.
The fat from the chicken skin melts into the rest of the dish as it cooks, and for that reason I used turkey sausage, rather than pork, as I didn’t think it needed the extra fat. Feel free to use whatever type of sausage you like, but I will say that although the turkey sausages were much healthier, the dish definitely didn’t lose any flavour.
When, at long last, the cooking time is over, your patience will be rewarded by moist, juicy chicken with crispy skin sitting atop perfectly-cooked sausages. The fork-tender potatoes will have soaked up the flavours of everything that went into this concoction.
Serve alongside a salad or a green vegetable and you have a fantastic hearty meal for a cold winter night. Bonus: you only have to wash one dish!
- 1 lemon, sliced thinly
- 5 cloves of garlic, smashed but left whole
- 6 medium potatoes, peeled and quartered
- 1 teaspoon dried oregano
- 1 teaspoon paprika (I used a sweet smoked paprika, but whatever you have is fine)
- ½ teaspoon garlic powder
- 1 teaspoon salt
- ¼ teaspoon pepper
- 1 lb. sweet Italian sausage links (I used turkey sausage)
- 4 sprigs rosemary
- 4 chicken legs, or 1 whole chicken cut into pieces
- 3 tablespoons olive oil
- Additional lemon wedges and chopped rosemary, for serving (optional)
- Preheat oven to 425 degrees F. Butter or spray a large, shallow casserole dish.
- Arrange the lemon slices in a even layer on the bottom of the dish, and scatter the garlic cloves evenly overtop. Arrange potatoes in a single layer over the lemon slices.
- Mix seasonings together (oregano, paprika, garlic powder, salt and pepper), and sprinkle half over the potatoes. Lay the sausages on top of the potatoes, and arrange the rosemary on top of the sausages. Finally, top with the chicken legs/pieces and sprinkle with the remaining seasoning. Pour olive oil over everything.
- Cover with foil and bake for 1 hour. Remove foil, reduce heat to 375 degrees F, and continue baking for 30 minutes until the chicken is golden brown and crisped on top. Serve immediately with additional lemon wedges and chopped fresh rosemary.
- Leftovers can be kept covered in the refrigerator for 1-2 days.
Source: Adapted from the Yankee Church Supper Cookbook, published in 1991. Original recipe submitted by Joanna Miller, Dublin Community Church, Dublin, New Hampshire.