One Pan Chicken Sausage, Arugula, and Potato Salad
Adapted from Smitten Kitchen, this perfect fall dinner requires one pan, simple ingredients, and easy clean up. Look for fresh sausages at your local butcher, Central Market, or Whole Foods to avoid MSG and additives. This is a really versatile recipe. I've mixed in sweet potatoes and butternut squash to the potatoes before, but this original version is my favorite.
Servings: 4 people
Ingredients
- 3 tablespoon olive oil
- 1-¾ pounds mixed small potatoes like fingerlings and purple potatoes, cut in half and in 1" pieces (if not fingerlings)
- 1-½ pouds sweet Italian chicken sausage, cut in 3 inch sections * If you can't find fresh & clean chicken sausage, either make your own or use chicken breasts
- 5-6 large shallots, peeled and halved
- 1 5oz bunch of arugula * I just bought a packaged but used only ½
- 1-2 tablespoon white vinegar
- kosher salt and fresh ground pepper to taste
Instructions
- Heat oven to 425 degrees while you cut your potatoes, shallots, and sausages. On a large baking sheet (I like to cover mine with parchment paper), toss together the potatoes and shallots with the olive oil. Make sure your potatoes are all laying flat on the sheet and not stacked on top of each other. Sprinkle with salt and pepper.
- Bake potatoes and shallots for 20 minutes. Remove the sheet from the oven and toss the potatoes and shallots. Then add the cut sausages to the baking sheet. Cook another 20-25 minutes at 425.
- In a large bowl toss the arugula with the vinegar and some salt and pepper to taste. Add the roasted chicken sausage, shallots, and potatoes.
- If using chicken breasts, cut the breasts in half so they're in smaller pieces. Sprinkle with salt and pepper, 1 clove of minced garlic, 1 tablespoon of olive oil, 1 teaspoon of thyme, and 1 teaspoon of oregano. You can combine all of this in a bowl for easy mixing, if you'd like. Cook the same, giving the chicken about 15-20 minutes at 425. Chicken should reach 165 internal temperature.