Roasted Chicken & Sausages
Servings: 6
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.