Oven Roasted Sausage and Potatoes

This dish was definitely easy! You do have to have 30-45 minutes to bake/roast it… but it is completely worth it! Just a little chopping and peeling, a bit of stirring and you’ve got a filling and hearty meal that the whole family will LOVE! You could even use these same ingredients and put them in foil packets and toss them on the grill for a quick and easy meal as well! Either way it will turn out delicous!

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Oven Roasted Sausage and Potatoes
Serves 4

1 package of nitrite/nitrate free turkey kielbasa or smokes sausage
1/2 large yellow sweet onion, peeled and chopped
3 large yukon gold, peeled and chopped into 1/2 inch cubes
2 large sweet potatoes peeled and chopped into 1/2 inch cubes
olive oil
fine sea salt
freshly ground black pepper
1/4 tsp smoked paprika
1/2 tsp. dried thyme
1/2 tsp dried dill
1/2 tsp dried oregano
1-2 TB butter
a handful of grated strong cheddar cheese or parmesan cheese

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Preheat the oven to 400 degrees F. Spray cooking spray on a large 9×13 baking pan (casserole dish) or thinly coat with a bit of butter. Set aside.

Put the sausage rounds, onions and potatoes into a large bowl. Drizzle with a couple turns of olive oil and season to taste with salt, pepper, paprika, dill, oregano (and even a dash of cayenne powder for a bit of spice if you’d like!) and dried thyme. Toss together with until everything is evenly distributed. Pour this out into the baking dish, and spread it out as much as you can. Top with small pieces of the butter evenly across the top (optional) for nicely browned potatoes.

Place into the heated oven and roast for 45 minutes to an hour, stirring every 15 minutes or so, until the potatoes are golden brown and tender. Turn off the oven. Scatter the cheese over top of the cooked meat and potatoes, Pop back into the oven a few minutes to melt the cheese. Serve immediately.

NOTE:  I would not use any more than 1/2 tsp of the dried thyme, unless you really, really like the flavour of thyme.

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Enjoy!

And now, for the quote of the day:

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Lemon Thyme Chicken Thighs and Potatoes

I have seen a lemon thyme recipe on pinterest for the last few months and I’ve been craving it this whole time. I kept putting it off for other recipes for reasons unknown. So… the other night I decided that I was going to finally make this dish… with my own twist of course.

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Ingredients

6 boneless, skin-on chicken thighs
1 tablespoon smoked paprika
1/2 tsp chili powder
Kosher salt and freshly ground black pepper, to taste
3 tablespoons unsalted butter, divided
1 tsp garlic, minced
1 cup chicken broth
1/2 cup heavy cream
1/4 cup freshly grated Parmesan
Juice of 1 lemon
1 teaspoon dried thyme
4 potatoes diced
2 TB parsley chopped for garnish

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Instructions

Preheat oven to 400 degrees F.
Season chicken thighs with chili powder, paprika, salt and pepper, to taste.
Melt 2 tablespoons butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; drain excess fat and set aside.
Melt remaining tablespoon butter in the skillet. Add garlic and diced potatoes (I used Yukon gold), and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth, lemon juice and thyme.Bring to a boil. Return chicken to the skillet.
Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes.
Remove from oven and stir in the heavy cream and Parmesan and stir until well blended. Garnish with fresh chopped parsley.
Serve immediately.

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This had a TON OF flavor! It was absolutely delicious! I loved every bite, as well as the leftovers today!  You definitely want to try this one! Taste as you go so you don’t put touch salt in it! And use low sodium chicken broth to make sure that, along with parmesan cheese, it doesn’t get too salty. 🙂

And now, for the quote of the day:

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Apple Thyme Lemon Chicken

LemonThymeAppleChicken

This one has FLAVOR! I’m saying… like, chicken can be very void of flavor. Seriously. You’ve gotta try really hard to pack flavor into chicken. This one… SO flavorful and just bright! I used chicken thighs, and I think that helped keep the chicken moist also. I used skinless, but you can also use skin-on for extra moisture in the chicken.

I served this over mashed potatoes and with green beans. I am going to be trying mashed cauliflower soon… I’ll have to see how it compares!! Maybe mashed cauliflower and a salad next time… hmmm… this chicken was good… I’d definitely make this again. Two thumbs up from both my father-in-law and my huband!!

Ingredients:

  • 1/2 stick of butter
  • 2 apples, cored and chopped into slices
  • 1/4 onion cut into thin, large pieces
  • 2 fresh bay leaves
  • 1 tbsp fresh thyme
  • 1.74- 2 lbs chicken (I used 5 pieces chicken thighs skinless)… you can use skin-on or skin off
  • 1/4 cup white wine
  • 11/2 cup chicken broth (low sodium)
  • 1/2 cup low fat greek yogurt (or crème fraîche)
  • Juice of ½ lemon and zest of 1 whole lemon
  • 1/4 tsp minced garlic
  • 2 tbsp finely chopped flat-leaf parsley

AppleThymeLemonChicken

Directions:

01 Melt half the butter in a saucepan over high heat, add apples and sauté, stirring carefully with a wooden spoon, until golden brown and tender. Transfer to a bowl.
02 Melt the remaining butter in the pan over medium heat and fry the onions, garlic, bay leaves and thyme for 2-3 minutes. Add chicken and cook for 5 minutes until golden brown. Turn over and cook for another 5 minutes. Season generously with sea salt and freshly ground black pepper. Add the white wine, turning the heat up high to burn off the alcohol, and cook for 3-5 minutes. Lower heat to medium, add chicken stock and when stock comes to boil, lower heat and simmer for 20-25 minutes, or until chicken is tender (Mine I only cooked for about 15 min since it was chicken thighs). Whisk in greek yogurt and add apples, raising the heat again to allow some of the cooking liquid to evaporate and the sauce to thicken. Add lemon juice and parsley then transfer the mixture to 4 plates, spooning sauce over the top and serve with boiled rice or buttery mashed potatoes.

Enjoy!!!!!

 

And now, for the quote of the day:

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