Roasted Chicken and Sausage with Gremolata

Gremolata is the perfect accompaniment for this roasted chicken and sausage recipe. The zesty, bright condiment lends a ton of flavor and cheeriness to the roasted meats. This flavorful dish, layered with the comforting textures of chicken, sausage, and potatoes, is perfect for people that are sick, new moms, and finicky kids. And adults for that matter!

roasted chicken and sausage with gremolata recipe by Stacy Lyn Harris

I first shared this recipe in a year that went down in infamy in Alabama for the destruction wreaked by the tornadoes in Lee County. My heart truly ached for all those people, many of whom I knew personally. So many friends lost their homes, cars, and way more than just their personal possessions. My first thought was how I could help.

Every year, so many lives get changed forever by natural disasters, illness, or other challenges. Though it may not feel like much, a warm meal to those that may no longer have an oven, or those who are too sick to cook, really means a lot.

For more foods for the soul, be sure to try my chicken soup recipe and chicken with dumplings.

The Comfort of Roasted Chicken

I think roast chicken and potatoes is one of the ultimate comfort foods. In fact, this may be the best roast chicken recipe you’ve ever tried. Combined with sausage and whole cloves garlic, the aroma as this dish cooks is incredible, and the pan drippings make a rich, savory gravy. This recipe is a whole meal with protein, carbohydrates, and even a little vitamin C.

Additionally, the gremolata adds something special. It is made from lemon zest, parsley, garlic, salt, and pepper. Added on top of the chicken after carving and serving up onto plate, this condiment adds citrus tang plus the brightness of fresh herbs.

You may find that the leftovers are even better the next day!

Watch Me Make Roasted Chicken and Sausage with Gremolata

Crispy potatoes, flavorful fresh chicken and gremolata…who could ask for more? The gremolata is easy to make with lemon zest, parsley, and garlic.

You can get a feel for how easy this recipe is by watching me make it!

How Long Should You Cook Whole Chicken For?

A whole roasted chicken recipe always brings the question, “How long does it take to cook?” It varies depended on how you prepare the bird.

One tip is that a whole bird will cook faster and more evenly if you butterfly it. As shown in the video above, butterflying basically just means removing the bone. First, you take the back bone out of the chicken. Then you break or remove the wishbone between the wings. This gets the chicken to lay flat.

Once you have the chicken flattened and seasoned, you lay it with the inside cavity facing down. The fat and juices will drip down over the vegetables, making them extra flavorful.

Roasted Chicken and Sausage with Gremolata, recipe by stacy lyn harris

At 425 degrees, this roast chicken recipe will take about an hour and a half to bake. (That’s not counting the prep time.) The olive oil that you rubbed onto the chicken will give it a nice crispy skin. I recommend using an instant read thermometer to check when the inside reaches a minimum of 160 degrees.

If you prefer to use chicken breasts or thighs instead of a whole chicken, you can do that, too. However, you may need to adjust cooking time to make sure the chicken doesn’t overcook and the potatoes cook through.

Roasted Chicken and Sausage with Gremolata, recipe by stacy lyn harris

Roasted Chicken and Sausage with Gremolata

Gremolata is the perfect accompaniment for this roasted chicken and sausage recipe. The zesty, bright condiment lends a ton of flavor and cheeriness to the roasted meats.
5 from 1 vote
Course dinner, Main Course
Cuisine American

Ingredients
  

  • 3 pounds Russet potatoes peeled and cut into 1-inch pieces
  • 4 lemons
  • 1 roasting chicken (4-5 pounds)
  • 1 bunch fresh flat leaf parsley chopped (about 1 1/4 cups)
  • olive oil
  • kosher salt
  • freshly ground black pepper
  • 1 whole head garlic separated into cloves and peeled
  • 1 pound Kielbasa sausage

Instructions
 

  • Preheat oven to 425 degrees Fahrenheit.
  • In a medium stock pot of boiling water, place two lemons and the potatoes and boil for 7 minutes. Drain the potatoes and allow them to dry. Slice the lemons in half. Stuff the chicken with the lemons and 1/2 cup of parsley. Set aside.
  • Place the potatoes in a small roasting pan (11 x 14-inches), toss with a little olive oil and season liberally with salt and pepper. Add all but 3 cloves of garlic evenly throughout the potatoes.
  • Pat the outside of the chicken dry, coat with olive oil, and liberally season with salt and pepper. Place chicken on top of the potatoes. Slice the Kielbasa sausages at an angle about 1/2 inch thick. Sprinkle the sliced sausage and 1/4 cup of the parsley over the top of the chicken and potatoes. Roast in the preheated oven for 1 hour and 20 minutes.
  • While the chicken is cooking, make the gremolata. Zest the remaining two lemons and chop the zest, remaining parsley, remaining 3 cloves of garlic, and a pinch of salt and pepper.
  • When the internal temperature of the chicken reaches 160 degrees, remove the chicken from the oven rack and set aside. Shake the potatoes around and place back into the oven for about 5 to 8 minutes, or until the potatoes are slightly golden and crunchy on the outside. Remove the potatoes from the oven.
  • Divide the carved chicken and potatoes among 8 to 10 plates. Sprinkle the gremolata over the top of the chicken and potatoes on each dish. Serve with salad and crusty bread.
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