Oven-Roasted Chicken Sausages with Root Vegetables
A hearty one-pan dinner featuring golden chicken sausages nestled over creamy potatoes and parsnips, fragrant with Provençal herbs and a hint of Dijon mustard. Easy to assemble and guaranteed to please the whole family on a weeknight.
🛒 Ingredients
6 servings
- 500 g thin chicken sausages
- 4 medium potatoes
- 4 parsnips
- 3 ripe tomatoes
- 1 medium onion
- 2 tbsp mayonnaise
- 1 tbsp Dijon mustard
- Fresh flat-leaf parsley and chives, to taste
- Dried herbes de Provence or mixed herbs, to sprinkle
- Black pepper and ground cumin, to taste
- Salt, to taste
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Directions
- 1
Simmer the chicken sausages in a pot of water for 10 minutes, then drain and set aside.
- 2
Peel the potatoes and parsnips and boil in salted water until tender. Drain and allow to cool slightly.
- 3
Cut the vegetables into bite-sized pieces and toss with mayonnaise, Dijon mustard, chopped parsley, and chives. Season with salt, pepper, and cumin.
- 4
Spread the vegetable mixture in a baking dish. Top with the sausages, sliced onion rings, and quartered tomatoes. Sprinkle with dried herbs.
- 5
Cover tightly with aluminium foil and bake at 180 °C (350 °F) for 30 minutes.
- 6
Remove the foil for the last 5 minutes to lightly brown the top. Serve hot with a crisp green salad.
💡 Chef's Tip
Swap parsnips for sweet potato or turnip depending on the season. A drizzle of cream before covering adds extra richness.
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Same category — Poultry
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