Chicken Sausages and Roasted Vegetable Traybake is a paid collaboration with Richmond Chicken Sausages. I was lucky enough to attend the launch of Richmond Chicken Sausages last week and after trying our some fabulous recipes using them cooked by Angelica Bell (who won celebrity Masterchef) I came home inspired. They were truly delicious and have 30% less fat and 20% fewer calories (find out more on Richmond Foods Facebook Page). I was really impressed with the fantastic taste and could see straight away how they would fit into our family menu plan.
I came home raving about them and the boys were keen to try them. We decided and made a delicious and simple Chicken Sausage and Roasted Vegetable Traybake. With two growing tween/teen boys’, I am a big fan of food that we can prepare and cook as a family and also leaves empty plates. I have to say that Richmond Chicken Sausages really ticked that box for me.
With 30% less fat and 20% fewer calories and a fabulous taste, I can see that they are going to be a big hit in our house. They are perfect for substituting regular sausages in any meal and would be fab on a BBQ too.
Richmond showcased 3 family recipes with the chicken recipes and I was really impressed with how versatile the chicken sausages were. I particularly loved the bangers and mash. It would be so easy to make lots of family favourites with them and we are keen to try them out on the BBQ, but typically the weather changed so instead we made a midweek family favorite.
Sausage and Roasted Vegetable Traybake is one of our summer regulars. Perfect with new potatoes and any seasonal vegetables. I have used peppers and onions here, but it is equally as delicious with sweet potatoes, squash, courgette, and carrots. I love this Chicken Sausage and Roasted Vegetable Traybake as I can pop it all in either the air fryer or oven and then get on with other things, plus everyone loves it. We also tend to spice up our traybake depending on what herbs we have growing in the garden and if we need a little heat. It is delicious with rosemary, sage or oregano and if using tomatoes then basil works wonderfully. If you are feeling unsure of how much to add then there is nothing wrong with using a dried herb mix such as Italian or even chilli and garlic.
This mouthwatering mix of chicken sausage, fresh vegetables, potatoes, and spices is easily made in one pan and full of hearty, healthy goodness. Just chop it, toss it and roast it! Voila, your delicious dinner is done. And as a bonus, your home smells amazing. Making a perfect midweek meal.
Mini (aged 11) made this pretty much on his own and commented on how amazing it all smelled when cooking. He is really sensitive when it comes to smell, so this delighted me.
Chicken Sausage and Roasted Vegetable Traybake
Ingredients:
- Richmond Chicken Sausages uncooked and cut into 1-inch pieces
- 1 lb. new potatoes halved
- 1 green pepper, chopped
- 1 red pepper, chopped
- 1 yellow pepper, chopped
- 1 red onion, chopped
- 3 cloves garlic, minced
- 2 Tablespoons olive oil
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed chili, optional
How to make Chicken Sausage and Roasted Vegetable Traybake
Preheat your oven to 200 degrees centigrade. Chop the peppers. The secret to a good tray bake is to try and cut your pieces all of a similar size so that they cook evenly.
Tip: When cutting your onion on leave the roots as it helps stop you crying – just ask Mini, it works!
Cut sausage into 1-inch chunks – I like to cut them on an angle with a really sharp knife.
Coat a large tray with a drizzle of oil. Combine raw sausage pieces, potatoes, peppers, onion and garlic in the tray. Drizzle with olive oil. Sprinkle with Italian seasoning, salt, pepper, and crushed chilli flakes, if desired. Spread ingredients out in a single layer.
Bake for 40-45 minutes, or until sausage is fully cooked and vegetables are tender.
This is such a fab midweek meal and you can also cook it in the slow cooker, add all the ingredients and cook on low for 8 hours or medium for 4 hours.
Chicken Sausage and Roasted Vegetable Traybake
Ingredients
- Richmond Chicken Sausages uncooked and cut into 1-inch pieces
- 1 lb. new potatoes halved
- 1 green pepper chopped
- 1 red pepper chopped
- 1 yellow pepper chopped
- 1 red onion chopped
- 3 cloves garlic minced
- 2 Tablespoons olive oil
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed chili optional
Instructions
Preheat your oven to 200 degrees centigrade
Cut sausage into 1-inch chunks - I like to cut them on an angle with a really sharp knife.
Coat a large tray with a drizzle of oil.
Combine raw sausage pieces, potatoes, peppers, onion and garlic in the tray. Drizzle with olive oil.
Sprinkle with Italian seasoning, salt, pepper, and crushed chilli flakes, if desired.
Spread ingredients out in a single layer.
Bake for 40-45 minutes, or until sausage is fully cooked and vegetables are tender.
Disclosure: This is a paid collaboration with Richmond Chicken Sausages.
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