Baked Chipolata & Vegetables

Baked Chipolata & Vegetables Photo: Tim Elwin

Baked Chipolata & Vegetables
Photo: Tim Elwin

As simple as throwing ingredients into a tray and throwing that tray into the oven. This is the dish i make when i can't be arsed cooking...

Serves 3-4


  • 400-500g (1lb) Pork, Chicken or Beef Chipolatas (see recipe notes)
  • 3 Medium Sized Potatoes, cut into 1½ inch cubes (see recipe notes)
  • 120ml (4oz) Chicken Stock (See Recipe Notes)
  • 1 Purple Onion (otherwise Brown is fine), roots removed, skin on, cut into quarters
  • 10-12 Baby Tomatoes
  • 1 Large Zucchini, cut into 1 inch wide discs
  • Other vegetable options include (see recipe notes)
    • Quartered Fennel
    • Cubed Pumpkin or Sweet Potato
    • Cauliflower Florets
    • Halved Baby Beetroot
    • Brussel Sprouts
    • Parsnips
    • Carrots
    • Capsicum/Peppers 
  • 4-5 cloves of garlic, skin still on
  • 4-5 strips of Lemon zest (using a potato peeler)
  • 3 Tablespoons of Extra Virgin Olive Oil
  • Sea Salt
  • Fresh Sprigs of Thyme or Rosemary (otherwise 1 teaspoon Dried Thyme)

What You’ll need

  • The largest baking tray that will fit in your oven (minimum 20 x 30cm/8 x 12inch)


Preheat your oven to 200ºC (390ºF).

Throw all the ingredients into the tray and spread them out evenly. If you are using dried thyme, sprinkle it over now. Pour in the chicken stock, drizzle with the olive oil and sprinkle generously with salt.

Bake for 50-60 minutes until everything is golden brown. You can turn the sausages and potatoes over halfway through however if you can't be bothered don't worry about it.

Once golden brown, remove from the oven and if using the fresh herbs, sprinkle over now and serve.


CHIPOLATAS: Chipolatas are cocktail or half size sausages. If you cannot find these you can simply use full size thin sausages. If necessary you could also use thick sausages but the thin work much better.
POTATOES: This dish works better if the potatoes have been parboiled or steamed first then left to cool to room temperature before using. This is not essential, i.e. using raw potatoes will work fine. Also we like to use a waxy potato and leave the skin on (just give them a scrub first)
CHICKEN STOCK: Is you get 250mls (8oz) of chicken stock and reduce by half over a high heat it will intensify the flavour
OTHER VEGETABLES: You can use whatever vegetables you like, just make sure you don't overcrowd the pan.

© Tim Elwin 2016