Roasted Lemon Chicken with Sausage and Vegetables

July 28, 2014

Yes, I know, it’s summer season still, but before you scroll past this post and think “There is no way I’m roasting anything when it’s 100 degrees outside” just keep reading, I promise you’ll understand why roasting food in the summer can be okay.

First, this recipe requires one dish—your casserole dish.

Second, it takes maybe 15 minutes to prepare it and then you can throw it into the oven and forget about it.

See what both of these reasons mean? More time for you! Less dishes to wash and less time in the kitchen. And that means it’s okay to occasionally turn up the stove and roast your dinner. Plus, roasted food just too good to go a whole season without eating!

Roasted Lemon Chicken with Sausage & Vegetables


2 large chicken breasts
4 sausage links (the precooked ones), sliced
2 tbsp olive oil
3 tbsp lemon juice
1 lb red potatoes, cut into wedges
Handful of baby carrots
4 garlic cloves, peeled, left whole
1 onion, diced
1 tsp dried oregano
1 tsp salt
1 tsp dried rosemary


Preheat the oven to 425 degrees.

In a baking dish, or casserole dish, place the chicken in the center. Arrange the potatoes, carrots, onion, and garlic around the chicken breast. Arrange the sausage around the dish on the top layer.

Pour the olive oil and lemon juice over the chicken and vegetables. Sprinkle the seasonings on top.

Roast for about 40-50 minutes, or until chicken is cooked through and potatoes are soft.