Roasted Chicken with Sausages

I’m not sure why I haven’t posted this roasted chicken with sausages recipe before.  Made it for dinner guests in the past..making it for dinner guests this weekend.  It’s so simple and rustic everyone ends up thinking you slaved for hours making it. Finishing this dish with a Balsamic Drizzle gives it a pleasing appearance when you bring it to the table.

At the time of this post, balsamic drizzle was not something many have heard of. I first heard about it from a cookbook by Robert Rainford (2006). Rachael Ray uses it in this dish and it pairs nicely with the flavours. It is also easy to burn. Yup speaking from experience. Make sure you keep an eye on your drizzle while it is cooking to avoid the allusive burnt balsamic drizzle!

Roasted Chicken & Sausages

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Course: dinner, Entree, Main

Servings: 6

Author: Adapted from Rachael Ray

Ingredients

• 4 pieces bone-in chicken thighs/legs attached
• 1 lb sausages I love spolumbos with this dish
• 3 tbsp oil
• 4 sprigs fresh rosemary 2 of them finely chopped
• 8 sprigs fresh thyme 4 of them finely chopped
• 12 baby potatoes
• 6-8 shallots halved and peeled (spanish onions would work as well)
• 1 lb bunch black seedless grapes snipped into small clusters do not take them off stems
• Salt & Pepper to taste
• Balsamic Drizzle

Instructions

• Preheat oven to 425F.
• In a large roasting pan add your chicken, sausages and a drizzle of oil. Get your hands in there and toss to combine. Season with chopped rosemary, thyme, salt and pepper.
• In a bowl toss the shallots, potatoes, black grapes and another glug of oil. Add another pinch of Salt & Pepper and place in roasting pan with the meat. Toss rosemary/thyme sprigs into the pan.
• Roast 45-60 minutes until meat juices run clear and chicken is crispy on the outside.
• To serve arrange everything nicely on a clean platter adding pan juices. Lightly pour on your balsamic drizzle and bring to the table.

Notes

Making the balsamic drizzle: Pour 2 cups of Balsamic Vinegar and a pinch of sugar into a pot and bring to a boil. Reduce to low and let simmer 20-30 minutes. It should become thick enough to coat the back of a spoon. You will end up with about 1/2 cup. Let cool. Pour into storage container and keep in fridge if not using right away. Otherwise set aside until ready to drizzle onto chicken & sausages.