Hearty and nourishing, my Rosemary Chicken with Sausage and Tomatoes is a dish you’ll turn to again and again. This beautiful one-pan dish comes together easily and is packed with robust flavor. It’s the perfect cozy dish for cool nights!
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Another one-pan winner
I’ve been on a one-pan or one-pot kick lately, from my one-pan hot honey chicken and potatoes, to my one-pot meatballs and orzo, and so many of my readers have shared that they want more one-pan meals! My rosemary chicken with sausage and tomatoes is my latest recipe that aims to be as delicious as it is easy, and it is a winner!
As with all my recipes, my family serves as my taste testers, and this one received a resounding 2 thumbs up. The fall-apart tender chicken and the sweet fennel sausage are the perfect match to the fresh rosemary, wilted cherry tomatoes, and roasted garlic heads.
This dish is hearty enough to be served on its own, but I recommend serving it with a hunk of crusty bread to soak up the delicious sauce.
Recipe Ingredients
All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.
- Chicken. Bone-in, skin-on chicken thighs are preferred for rosemary chicken with sausage, though you could use boneless skinless thighs, or even drumsticks.
- Sausage. I’m using sweet fennel sausage as I love how the flavor complements the tomato and rosemary in this dish.
- Garlic. I’m using 3 heads of garlic. That may seems like a lot, but as the garlic roasts in the oven, the flavor mellows and takes on a nutty, creamy consistency. That being said, feel free to use less garlic if 3 heads scare you. Since the heads are roasted whole, you can squeeze out and remove as many cloves as you like.
- Wine. A dry white wine, such as Sauvignon Blanc, is recommended.
- Herbs. Rosemary is one of the predominant flavors for this dish, but I also like to add parsley for freshness.
See the recipe card for full information on ingredients and quantities.
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How to make it
Each number corresponds to the numbered written steps below.
- In a large pan over medium heat, cook the sausage in olive oil until they brown on both sides, then transfer to a plate and cover with tented foil to stay warm.
- Pat the chicken dry with paper towels, season with salt and pepper, and sear them in the pan, skin-side down, until well browned.
- Flip the thighs over and cook for another 5 minutes, then transfer to the plate with the sausage and cover with the tented foil.
- Add the onions and a pinch of salt and cook until translucent.
- Add the cherry tomatoes and cook until they burst and release most of their liquid, then add the red pepper flakes and cook for another 30 seconds.
- Add the wine and turn the heat to high. Use a wooden spoon to gently scrape the bottom of the pan and dislodge any brown bits. When the wine reduces by half, add the rosemary and turn off the heat.
- Nestly the chicken thighs and sausage in the pan along with any juices from the plate. Spoon some tomatoes on top of the chicken, and place 3 heads of garlic with the tops removed to expose the cloves cut-side up, into the pan. Drizzle each head with olive oil.
- Bake in a 375°F oven for 1 hour or until the chicken reaches an internal temp of at least 185°F. If desired, broil for the last 2-3 minutes to brown the top, but watch carefully to prevent burning. Let the rosemary chicken with sausage rest for at least 5 minutes before serving, then top with parsley. When serving, you can either squeeze the roasted garlic from the heads into the pan, or you can place on the table and allow others to remove the cloves they’d like.
Top tips
- One pan. Using a large 14-inch stainless steel pan works really well for this recipe because it’s large enough to fit all the ingredients, and it transfers well from the stovetop to the oven. If you don’t have a pan large enough to fit everything, simply transfer to a baking dish or roasting pan.
- Properly heat the pan. If you are using stainless, be sure to heat the pan properly before adding the olive oil to prevent sticking.
- Customize. While I do love the flavor rosemary contributes to this dish, you could definitely use other herbs, such as thyme and oregano. Oregano would yield a flavor similar to that in my Italian baked chicken and potatoes.
More chicken recipes
If you love tender, fall-of-the-bone chicken dishes, give these other recipes a try!
If you’ve enjoyed this Rosemary Chicken with Sausage and Tomatoes recipe, give it a 5-star rating.
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Rosemary Chicken with Sausage and Tomatoes
Ingredients
- 1/4 cup olive oil
- 2 pounds Italian sausage with fennel
- 8 chicken thighs trimmed of overhanging fat
- salt and pepper to taste
- 1 large onion sliced
- 1 1/2 pounds cherry tomatoes
- 1 teaspoon crushed hot red pepper flakes
- 3/4 cup dry white wine
- 3 heads garlic
- 1 tablespoon chopped fresh rosemary leaves
- 1/4 cup minced flat-leaf Italian parsley
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Instructions
- Preheat oven to 375°F. Cut the tops off of the garlic heads, exposing the cloves. Set aside.
- Heat a large pan to medium heat with the olive oil. Add the sausage and cook for a few minutes per side or until they begin to brown and release some of their fat. Remove the sausage to a plate and tent with foil to keep warm.
- Pat the chicken thighs dry with paper towels then season with salt and pepper on both sides. Add the chicken thighs skin side down and sear for 6-8 minutes or until well browned. Turn the thighs over and cook for another 5 minutes. Place the cooked thighs onto the plate with sausage and tent with foil.
- Add the onions to the pan along with a pinch of salt. Cook until soft and translucent then add the cherry tomatoes and cook until they burst and release most of their liquid (about 10 minutes). Add the red pepper flakes and cook for another 30 seconds.
- Add the wine and turn the heat to high. Scrape the bottom of the pan with a wooden spoon to dislodge the brown bits. Once the wine reduces by half, mix in the rosemary, and turn off the heat.
- Nestle the chicken thighs (skin-side up) and sausage into the pan and pour any accumulated juices into the pan as well. Spoon some of the tomatoes on top of the chicken and place the 3 heads of garlic, cut side up, into the pan. Drizzle olive onto each head of garlic. Note: If your pan is not large enough transfer to a baking dish or baking pan.
- Bake for 1 hour or until the chicken reaches an internal temp of at least 185°F. For added color, broil for the last 2-3 minutes, but watch carefully. Let the chicken rest for at least 5 minutes before serving. Top with the parsley before serving. The roasted garlic can be squeezed out into the pan or can be served at the table. Enjoy!
Notes
- Herbs. Use different herbs such as thyme or oregano if you like.
- Sausage. I used Italian sweet sausage (fennel), but mild Italian or hot sausage can be used too. If using hot sausage, omit the hot red pepper flakes.
- Pan size. I used a 14-inch stainless steel pan which was large enough to hold all of the ingredients for roasting. If using a smaller pan, simply transfer all of the seared ingredients to a baking dish or high-walled baking pan before placing in the oven.
- Leftovers. Chicken thighs with sausage and tomatoes can be saved in the fridge for up to 3 days and can be reheated in the microwave or oven.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Love your book, love all your recipes.
But recently made this dish with the addition of a few potatoes. Easy and delicious dish, everyone loved it
Especially liked the use of whole roasted garlic… yum
Thanks for all you and Tara do to bring these Italian American recipes to us.
We’re so happy you enjoyed, Robert, and thanks so much for buying the book!
I made this yesterday for supper and it was delicious! My guest loved it too! Thank you so much for sharing!
So happy to hear that, Jim!
Regarding thighs in this recipe. Bone in or boneless?
Hi Beth, Jim discusses this in the section under ingredients. Bone-in, skin-on chicken thighs are preferred, though you could use boneless skinless thighs, or even drumsticks.
Excellent – as usual! It only took about 35 minutes in the oven. Maybe I sauteed the chicken longer than I should have
So I would just devour this dish as is. But my neighbor asked what kind of sides would you have with this…. I’d like to know from sip and feast and the audience on their thoughts. I’m proposing it to cook for my neighbors soon. Thank you.
You can serve this with crusty bread and roasted garlic mashed potatoes or crispy potates. We have recipes for both here on the site.
Ohhhh MY!! This has become a favorite in our home. The smell while it is cooking, drool worthy. Great recipe, did not alter recipe and I will keep sharing with friends and family.
Oh my god this recipe is out of the park. So easy when you plan ahead for the timing.
While the meat was resting, I added tomato sauce to the pan they cooked in (those incredible juices were just begging to be used!). Tossed it with some penne as a side. I thought we’d have leftovers for tonight. Nope.
Best part? It’s budget-friendly thanks to bone-in thighs. I could see this being a great party dish too.
Looks delish. How would I adjust the ingredients for just 2 servings?
What stainless steel pan are you using? Did you put the pan in the oven?
Hi Maria, for simplicity’s sake, you can just halve the ingredients. The stainless pan Jim is using is linked in the shop here and yes, it goes in the oven.
Outstanding! I appreciate your delicious, approachable recipes. The roasted garlic and rosemary were perfect additions. Thanks!
We’re so happy to hear that, Eric!
I love this recipe along with most of yours. I just received your beautiful cook book and am very pleased and impressed! Have a wonderful holiday season!
Thanks for buying the book, Barry, and so glad you enjoyed this one!
Do you cover the pan when baking?
No, the pan is not covered.
Love this recipe! I made it several times and it’s always a hit.
I made this for dinner last night. My family loved it. I gave a tiny bit of the chicken to my wee 6 month old and he LOVED it too(his first ever taste of chicken)! I’m from India and have been making many of your dishes from your channel. Your recipes have had the greatest success with my daughter who is a very picky eater. I’m always looking out for recipes she might like so thank you so much for sharing them.
We’re so glad you enjoyed, Raphael!