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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Chicken thigh recipes are my favorite, and the addition of Italian sausage was a delicious idea! Thank you for sharing this yummy recipe!
So glad you enjoyed!
Can you send me a specific link to purchase the pan you used in the Rosemary Chicken and Sausage recipe? I would like to purchase, and want to make sure I get the same one large enough. Thank you in advance.
Hi Debi, the link is in the “top tips” section where it says 14-inch stainless steel pan. If you click that it will bring you to that pan.
Do you cover the pan while you bake it? Thanks!
No, it’s uncovered.
Still cooking… there was no fennel listed on the sweet sausage at the store. Is “sweet Italian sausage” what I need to get? Using regular Italian and hot Italian sausage (a package of each) tonight. Thanks!
Yes, you can use sweet Italian sausage.
OMG, this looks amazing! One question: we don’t eat pork. Can we use Italian sausage made with chicken? Or should I (sadly) just look for another recipe?
Hi Ruth, you can definitely use chicken sausage here!
Looks delicious. Will try. What side dish of veggies would pair with this?
Roasted broccoli, sauteed broccoli rabe with garlic, roasted brussels sprouts and carrots would all be great. You can find recipes for all 3 here on our site.
This was really delicious. Using bone in chicken definitely adds to the depth of flavour. I could not get italian sausage but used a good organic butchers sausage and added some fennel seeds to the onions. Definitely a keeper – thanks!
Glad you enjoyed, Joe!
Can I cook this in the stove top instead of putting it in the oven?
You can, though it lends better to roasting. The garlic really needs to be roasted in the oven.
Had a few sweet sausages I needed to use or freeze when this recipe popped up. Since I only had to buy chicken, tomatoes and rosemary I made it last night and am glad I did. Seemed a little dry when it went in the oven but once the meats gave up their juices it made the most delicious, balanced broth. The rosemary is perfect here. I took a little extra time browning the chicken so it only took 20 minutes to hit 185 F, not an hour. Highly recommend a probe thermometer, always.
So glad you enjoyed, Carter!
Made this a few days ago and MAN! did it turn out good. Scaled down a bit because it’s just the wife and I. Can’t wait for the cookbook to be released!
Thanks!!
So glad to hear that, and thanks for ordering the cookbook!
Made this recipe for a dinner party and it was fabulous. Lots of great feedback. The presentation is stunning too. Also served it with your garlic mashed potato recipe – nothing was left. The fennel sausages work so well in this dish. Definitely will be making this again.
So happy to hear that, Joyce!
Can you use chicken breast?
Yes, though you want to make sure to not overcook.
I almost didn’t make this dish because I’m not the biggest fan of tomato’s. I should have known better than to question the recipe because this was simply delicious! I’ve made several of your chicken dishes and enjoyed them all but his one is on another level. The balance of flavor is simply terrific. I don’t think there’s anything that can be done to improve this recipe. This one is going on my regular dinner rotation.
Thank you!
Glad you enjoyed it, Ken!
A delicious and easy recipe. It was a comfy and tasty fall meal. My husband said “book mark that one”!
So happy to hear that, Brandi!
My daughter cooked dinner tonight. I had printed out the recipe for Rosemary Chicken with Sausage and Tomatoes and she wanted to try it. It was one of the most delicious dishes we have ever tasted. It all works so well together with each ingredient complimenting and bringing the best flavor of each ingredient. Everyone loved it. It will be a treasured recipe on regular rotation at our house. I ordered your cookbook at the beginning of the sign up. Can’t wait for it to arrive!
We’re so happy you enjoyed, Barbara, and thank you for preordering the book!
I don’t have a large stainless still pan, can I use a cast iron or Dutch oven Instead?
Yes, you can.
Made this last night and WOW was it good. Used some leftover crinkle-cut fries to lap up the sauce and it did the trick. Tonight we’ll try bread, maybe tomorrow we’ll pour the sauce over some mashed potatoes. The garlic was so delicious in there. My fiance and I will have leftovers for days. Amazing recipe. Thanks for sharing!
We’re so happy you enjoyed it, Gabby!
Could you make this without an oven? I’ve got a toaster oven and electric skillet.
You can, though it lends better to roasting. The garlic really needs to be roasted in the oven.
Haven’t made this yet but it sounds delicious. What’s a good side dish to serve with it. Thank You
Hi Joyce, it’s great with crusty bread and a green salad, but you could also serve with roasted garlic mashed potatoes. https://www.sipandfeast.com/roasted-garlic-mashed-potatoes/
Omg. Perfect blend of flavors!
Glad you enjoyed!
Can’t wait to try this recipe!!
We hope you love it!