Boerewors with Roasted Potatoes & Chicken
South African pork sausage coiled and pan-seared until caramelized, served alongside crispy roasted potatoes and quick-cooked chicken thighs. A one-pan dinner that tastes like weekend braai.
- Total time
- 28 min
- Servings
- 4
- Calories
- 685
- Protein
- 48g
Ingredients
- 1.25 lb boerewors (South African pork sausage)
- 1.5 lb chicken thighs, bone-in skin-on
- 1.5 lb baby potatoes, halved
- 3 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 pinch salt and black pepper to taste
Instructions
- 1
Heat 2 tbsp oil in a large skillet over medium-high heat for 90 seconds until shimmering.
- 2
Coil the boerewors into a spiral and sear without moving for 4 minutes until edges brown.
- 3
Flip the sausage, then scatter potatoes and chicken thighs around it. Drizzle with remaining oil, salt, and pepper.
- 4
Reduce heat to medium and cook covered for 16 minutes until chicken skin crisps and potatoes soften.
- 5
Uncover, squeeze lemon juice over everything, and cook 2 more minutes until chicken reaches 165°F at the thigh.
- 6
Serve hot from the skillet with extra lemon wedges if desired.
Tools you’ll need
- 12-inch cast iron skillet or large stainless steel skillet with lid
- meat thermometer
- tongs
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