- 6 chicken sausages
- 4 medium potatoes cut into chunks
- 1 red onion cut into wedges
- 2 bell peppers roughly chopped
- 1 courgette sliced thick
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp dried thyme
- Salt and pepper to taste
- 1 tbsp runny honey optional, for a bit of caramelisation
- Cut the vegetables into similar-sized pieces so they cook evenly.
- Arrange the sausages and vegetables in a single layer for better browning.
- Turn the sausages and vegetables halfway through cooking.
- Make sure the chicken sausages are fully cooked before serving.
- Leftovers can be refrigerated in an airtight container for up to 3 days.
