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Preheat the oven to 425°F.
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).
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.
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.