This recipe is super easy to prepare and makes the house smell wonderful. You can throw in any seasonal veggies you like. It's a beautiful meal to serve family style and tastes just as good as it looks!
Ingredients
4 pieces bone-in chicken thighs with legs attached
1 pound Italian sweet sausages
3 tablespoons Extra Virgin Olive Oil, divided
3 to 4 sprigs fresh rosemary, 2 finely chopped
7 to 8 sprigs fresh thyme, 4 finely chopped
12 baby potatoes halved, such as baby Yukon gold
8 shallots, halved through root and peeled
1 pound bunch black seedless grapes, removed from stems
Balsamic drizzle, to garnish
Yields: Serves 4
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Preparation
Preheat oven to 425˚F.
In a large, shallow roasting pan, dress chicken and sausages with about 1 tablespoon of EVOO. Season with chopped rosemary, thyme, salt and pepper.
Toss the potatoes, shallots and black grapes with remaining EVOO, salt and pepper and add to the roasting pan. Bundle the rosemary and thyme sprigs and toss them in the pan as well. Roast 45-50 minutes until the meat juices run clear and the chicken skin and sausage casings are crispy.
To serve, arrange meat, sausage, potatoes, shallots and grapes on dinner plates and garnish with pan juices and balsamic drizzle.
Balsamic drizzle can be made by putting 1/2 cup of balsamic vinagrette in a saucepan over medium heat with a couple tablespoons of dark brown sugar and simmer until it thickens up.
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