Italian Tray Bake

Everybody loves a “tray bake.” It’s not just the ease—though I admit that’s a great part of it—but how cooking everything together makes the flavors juicily commingle. There are no official writings on tray bakes in Italy, or none that I am aware of, but one-pot cooking is as old as the Tuscan hills, so this recipe makes perfect sense to me and to everyone (Italians included) who has eaten it. Buon appetito!

Reprinted from the book Nigellissima by Nigella Lawson. Copyright © 2012 by Nigella Lawson. Published by Clarkson Potter

Italian Tray Bake

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    3 large yukon gold potatoes, unpeeled and cut into 1-inch chunks Zest from one unwaxed lemon
    8 chicken thighs, bone in and skin on 1 teaspoon kosher salt
    8 Italian sausages Ground pepper
    1 bunch fresh rosemary 1/4 cup olive oil


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    • 1

      Preheat the oven to 425°F.

    • 2

      Put the potatoes into a sheet pan or large, shallow roasting pan and add the chicken thighs and sausages. If using 2 pans, divide everything between them (and also swap the pans over and turn them round halfway through cooking time).

    • 3

      Arrange about 4 sprigs of the rosemary among the chicken and sausages, then finely chop the needles of another 2 sprigs, to give you about 2 teaspoons of finely chopped needles, and sprinkle these onto the chicken pieces.

    • 4

      Zest the lemon over everything, and season with the salt and a good grinding of pepper. Drizzle with the oil and bake for 50–60 minutes, or until the chicken skin and sausages are golden and the potato pieces are cooked through. It’s fine to let all of this stand for up to 30 minutes once cooked, prior to serving.

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