[senior citizen]

ITALIAN ROASTED POTATOES WITH ONIONS, CHICKEN & SAUSAGE BAKE
Absolute deliciousness in ONE LARGE BAKING PAN.


　
4 pounds chicken parts (WITH SKIN) breasts, thighs, legs
4 pounds Italian sausages, whole and pricked to let juices run
Vidalia onions, thickly sliced (we love onions , but use as many as you wish)
3 pounds potatoes, scrubbed and thickly sliced
4 (or more) garlic cloves
Paprika to taste
Italian seasoning to taste (I forgot to include OREGANO)
Sea Salt to taste
Black Pepper to taste
rosemary sprig
(or I usually just sprinkle rosemary from a spice jar on the layers; it softens)

2 slices ciabatta bread
extra virgin olive oil

flat leaf parsley

Directions: Preheat oven to 375

1 Place large amount of Vidalia onions on bottom of large roasting pan.

2 Place the potatoes on top of onions......

3 Sprinkle with paprika, rosemary, garlic cloves, sea salt and pepper.

4 Lay the chicken parts on top of the potatoes.....again, sprinkle with above seasonings.

5 Place the Italian sausages on top of the chicken parts.....prick the skin to let juices run.

4 Tear (or cut) the ciabatta into bite size pieces and add to the roasting tray.

5 Drizzle over the olive oil ...............
The olive oil will drip down to roast everything nice and crispy
The juices from the sausage will do the same
The juices from the chicken, ditto………..it will all go down to crisp the potatoes.

6 Place in the oven and bake for an hour or until the potatoes/onions are tender and the sausages, chicken and bread are golden brown. Maybe more than an hour. Watch it.

COVER if it's getting too brown. Smells delicious while roasting in oven.

Top with parsley and serve with green salad.

You could make a smaller version of the above.........or larger for that matter, to feed a large crowd.
You can also increase the garlic cloves per layer.......really can't botch this one up and everyone loves it.
Old fashioned cooking with FLAVOR.

[dbussone]

Just like my Nana used to make. Fabulous!

[tucson]

My grandmother, aunt and mother in law used to make this on many Sunday's , they spoiled me forever!! I think I'll make this for my Easter meal!!! :-) Thank You for ALL your GREAT recipes!!

[applesoffh]

Still make this, as does my 93 year old mom! We love it!

[senior citizen]

To all........thanks and it is tasty plus very simple..... all in one roasting pan.

Our elders were ahead of their time with "fix it and forget it"

No one will leave your table hungry, that's for sure.......

A blessed Easter to all.

[senior citizen]

Originally Posted by senior citizen

ITALIAN ROASTED POTATOES WITH ONIONS, CHICKEN & SAUSAGE BAKE
Absolute deliciousness in ONE LARGE BAKING PAN.


　
4 pounds chicken parts (WITH SKIN) breasts, thighs, legs
4 pounds Italian sausages, whole and pricked to let juices run
Vidalia onions, thickly sliced (we love onions , but use as many as you wish)
3 pounds potatoes, scrubbed and thickly sliced
4 (or more) garlic cloves
Paprika to taste
Italian seasoning to taste (I forgot to include OREGANO)
Sea Salt to taste
Black Pepper to taste
rosemary sprig
(or I usually just sprinkle rosemary from a spice jar on the layers; it softens)

2 slices ciabatta bread
extra virgin olive oil

flat leaf parsley

Directions: Preheat oven to 375

1 Place large amount of Vidalia onions on bottom of large roasting pan.

2 Place the potatoes on top of onions......

3 Sprinkle with paprika, rosemary, garlic cloves, sea salt and pepper.

4 Lay the chicken parts on top of the potatoes.....again, sprinkle with above seasonings.

5 Place the Italian sausages on top of the chicken parts.....prick the skin to let juices run.

4 Tear (or cut) the ciabatta into bite size pieces and add to the roasting tray.

5 Drizzle over the olive oil ...............
The olive oil will drip down to roast everything nice and crispy
The juices from the sausage will do the same
The juices from the chicken, ditto………..it will all go down to crisp the potatoes.

6 Place in the oven and bake for an hour or until the potatoes/onions are tender and the sausages, chicken and bread are golden brown. Maybe more than an hour. Watch it.

COVER if it's getting too brown. Smells delicious while roasting in oven.

Top with parsley and serve with green salad.

You could make a smaller version of the above.........or larger for that matter, to feed a large crowd.
You can also increase the garlic cloves per layer.......really can't botch this one up and everyone loves it.
Old fashioned cooking with FLAVOR.

I TOTALLY FORGOT TO INCLUDE OREGANO.

THERE IS SOME IN "Italian Seasoning" however, I always sprinkle oregano over all the layers........plus the rosemary.