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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Well done sir!
While my family loves the gourmet meals I cool, my ladies really love big, hearty, saucy meals of fall and winter. This recipe (thighs and sausage) fits the bill, with a nice fresh baked olive loaf. Question: I am considering sliced fennel with this, especially if fennel sausage is not available. Thoughts? Flavor profile seems like a match, particularly with the added starch/thickness the fennel adds. Would also like to thank you for the excuse to buy a 6 qt allclad pan. Lol
We’re so happy you enjoyed this Hank. Sliced fennel would be great though you could also add some fennel seed as well if you’re looking for that flavor.
Made this tonight along with some fresh bread – outta this world. The family thought they had wandered into a Michelin 3 star restaurant. This is the second one of your recipes I’ve tried, I’m going for the hat trick Sunday making your Italian Meatballs and Orzo. Thank you very much for your work/video/recipes!
We’re so happy you enjoyed this one, Richard, and appreciate the comment!
I made this following the website recipe precisely. Either 1 hour is a gross exaggeration or 375F is WAY off, or the pan should be covered, because I pulled mine out after less than an hour and it was badly charred all over. Many people would have considered it ruined. I would have been embarrassed to serve this to guests. The chicken skin was burned black. The tomatoes I’d spooned on top of it were black charcoal balls. I would estimate 85 percent of the onions were charred into something inedible. Something is clearly wrong with this recipe and it’s not just a little thing. There was no sauce left – it had either evaporated or baked onto the pan, where it proceeded to char. I do not think the tomatoes released nearly enough juice to make a sauce, and the amount of wine doesn’t seem enough to survive the long, high temperature time in the oven. I would give this a D-. I loved the video, but the results I obtained when trying to duplicate your results makes me not want to try another one of your recipes.
We’re sorry you were unsuccessful with this recipe. As with all our recipes, we’ve tested this one many times and as you can see from the video and the many positive comments here, others have made this as well with great results. There is nothing incorrect about the recipe. It’s possible your oven needs to be calibrated.
Tara,
I’m cooking this tonight for the first time. I read and re-read to make sure that no lid was required for the oven stay – can you confirm that please
Hi Richard, there’s no lid used for this. Feel free to watch the video to see exactly how Jim makes it.
Why would you automatically assume it’s their fault? This is the business they are in, is it yours as well. Sounds like you had it on broil instead of bake. I made it tonight and it turned out just like the video/recipe.
Operator error? Check true temp of your oven. Not trying to shame, bud. Had same issues till I invested in thermoworks. Be well and cook with love!
I assume you are using bone in thighs for this recipe?
Correct, though you could use boneless skinless thighs or even drumsticks. See the section directly under the photo of the ingredients where Jim addresses this.
Made this yesterday with sides of green beans and roasted potatoes. my wife and i both agreed that it was the best meal that we’ve made in a while. A new favorite and we can’t wait to make it for others.
We are so happy to hear that, Rob!
Great Recipe… I added mushrooms for the wife. The dish was awesome, but I felt like it needed something for me. I almost wanted to add cream to the sauce, but figured that would be to heavy. Maybe just a little Thyme, l don’t know, but it was a winner with the wife and that’s all that matters. The roasted garlic was fantastic I served it with bread, but I didn’t use a super crusty bread and I see now why that would have been better. Mashed taters or Mashed cauliflower would be good as well. All in all a great meal. I have made more than one of your recipes and they are always fantastic as long as I don’t mess them up 🙂
Thanks
We’re so happy you enjoyed, Scott!
I made this last weekend and it was fantastic. I didn’t think it was going to be special, but I had everything so I thought I’d give it a shot. IT was FANTASTIC! Our taster is home from college this weekend, and I’m making it again. I hope to get a 10! 😉
We’re so glad you enjoyed and here’s hoping your taste tester gives you a 10!
Outta of the park,
Absolutely delicious
And I had to make some adjustments to make do with what I had on hand
I used Campari tomatoes, about the size of golf balls. In reality, you can use any tomato you have hand.
Truly, a nice crusty bread is all you need. Serve along the side with lettuces dressed with an acidic flavor and perhaps some cracked olives
So good
We are so glad you enjoyed!
If, I can’t find fennel suasage can I just add some fennel to the dish and how much?
Hi Debbie, you can add fennel seed if you’d like, though fennel really isn’t the predominant flavor in the dish even though it’s in the sausage. You really can use any type of sausage you’d like. If you want to add fennel seed, start with 1/2 to 1 teaspoon.
This dish turned out great! Made a half-scale recipe – for two – and a twelve inch pan was perfect for cooking and roasting. Followed the directions exactly except I had to substitute dry vermouth for white wine, so I added a teaspoon or so of cider vinegar to the dish. You were right, a little acid was definitely important in brightening the flavor a bit. The sauce was extremely tasty and chicken was well-flavored and moist. One question – did you create / develop this recipe OR is it a well-known dish in the Italian American repertoire? Kudos to you both, regardless.
Glad you enjoyed, Sylvia! This dish/recipe is one of Jim’s creations.
This dish was amazing!!! Very flavorful! I couldn’t find fennel sausage at publix. But, Italian sausage worked great. I will definitely make it for guests!
So glad you enjoyed!
What do you recommend accompanying this dish: noodles, rice, or potatoes?
We prefer to serve this with crusty bread, but if we had to pick between the 3 you listed here, it would be potatoes.
This is fantastic! Extremely tasty. Nice seasoning !
So glad you enjoyed!
Outstanding depth of flavor. I added 2-3c chicken stock so I could have a higher volume of sauce to spoon over the rice. Will definitely make this again!
So glad you enjoyed!