Garlic & Lemon Chicken Sausage with Roasted Vegetable Medley
Generated with the assistance of Pantry Bliss AI
Last updated on
4
55 minutes
Prep time
15 minutes
Cook time
40 minutes
Inspired by traditional home-cooked meals, this dish refreshes the classic sausage and veggies by incorporating vibrant flavours of garlic and lemon. The technique focuses on home-prepared sausage, elevating the dish for a sophisticated dinner experience.
This recipe and its accompanying image were generated by Pantry Bliss AI. Please use your discretion, verify ingredients for allergies and safe consumption, and follow safe cooking practices.
Ingredients
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500 grams chicken thighs (boneless and skinless)
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6 cloves garlic (minced)
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30 grams fresh parsley (finely chopped)
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1 large zest of 1 lemon (zest only)
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30 milliliters fresh lemon juice (freshly squeezed)
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10 grams salt (to taste)
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5 grams black pepper (to taste)
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2 large onions (quartered)
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2 large capsicum (one red, one yellow, chopped into chunks)
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1 large zucchini (quartered and sliced)
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50 milliliters olive oil (extra virgin)
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10 grams thyme (fresh or dried)
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5 grams salt (to taste)
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3 grams black pepper (to taste)
Instructions
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1.
Roast the Vegetables:
Place the roasting tray in the preheated oven and roast for 20 minutes. After 20 minutes, stir the vegetables and then nestle the chicken sausages among the vegetables in the tray. Continue roasting for an additional 20 minutes, or until the sausages have an internal temperature of 75°C and are golden-brown.
Check that the internal temperature of the sausages reaches at least 75°C for food safety.
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2.
Serve the Dish:
Remove the tray from the oven. Let it rest for 5 minutes before plating. Serve the chicken sausages alongside the roasted vegetable medley, garnishing with additional fresh parsley if desired.
Allowing the sausages to rest improves juiciness upon cutting.
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3.
Prepare the Roasted Vegetables:
Preheat the oven to 200°C. In a large roasting tray, place the quartered onions, chopped capsicum, and sliced zucchini. Drizzle with olive oil, and sprinkle thyme, salt, and black pepper. Toss until the vegetables are well-coated in oil and seasoning.
Ensure all vegetables are evenly coated to promote even roasting.
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4.
Prepare the Chicken Sausage:
In a large mixing bowl, combine the minced garlic, chopped parsley, lemon zest, lemon juice, salt, and pepper. Mix well. Add the minced chicken thighs and thoroughly combine until the mixture is homogeneous and sticky. Shape the mixture into sausages, about 15 cm long and 3 cm diameter. Chill in the fridge to set while preparing the vegetables.
Ensure the mixture is well combined to maintain sausage integrity.
Tips and Variations
- Swap chicken with turkey for a lighter sausage option.
- Add herbs de Provence for an aromatic touch.
- Incorporate seasonal vegetables like carrots or asparagus for a different medley.
Equipment Required
Suggested Pairings
Sides
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The nutty texture of quinoa complements the sausage and vegetables perfectly.
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A classic side that enhances the garlic notes in the sausage.
Drinks
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A crisp Sauvignon Blanc pairs wonderfully with the lemon notes in the dish.
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A refreshing non-alcoholic option that cleanses the palate between bites.
Other Food Dishes
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A refreshing salad that provides a crisp contrast to the rich sausage.
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A light and zesty dessert to conclude the meal.