This is another recipe from the 'Nigellissima' cookbook. I guess it's called an Italian traybake because the recipe states to use Italian sausages, I used pork chipalattas, which meant mine wasn't Italian in the least.
Next time I would add more potatoes and as I used chicken breasts they overcooked slightly in the 50 minute cooking time. But it was delicious, the potatoes were golden and chewy with the juices from the chicken and sausages. After an afternoon out in fresh and chilly November weather it was a perfect dinner to sit down to.
8 chicken thighs, bone in and skin on
8 Italian sausages (approx 750g/1lb 11oz total)
small bunch (6 or 7 sprigs) fresh rosemary
zest 1 unwaxed lemon
1 teaspoon sea salt flakes or
½ teaspoon pouring salt
4 x 15ml tablespoons/60ml olive oil
Preheat the oven to 220C/gas mark 7.
Put the potatoes in a large, shallow baking tray and add the chicken thighs and sausages. If using 2 trays, divide everything between them (and also swap the trays over and turn them round halfway through cooking time).
Arrange about 4 sprigs of the rosemary among the chicken and sausages, then finely chop the needles of another 2 sprigs, to give you about 2 teaspoons of finely chopped needles, and sprinkle these on to the chicken pieces.
Zest the lemon over everything, and season with the salt and a good grinding of pepper. Drizzle with the oil and bake for 50-60 minutes, or until the chicken skin and sausages are golden and the potato pieces are cooked through. It’s fine to let all of this stand for up to 30 minutes once cooked, prior to serving.