RACHAEL RAY'S ROASTED CHICKEN AND SAUSAGES

Rachael Ray's Roasted Chicken and Sausages image

Make and share this Rachael Ray's Roasted Chicken and Sausages recipe from Food.com.

Provided by dojemi

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

4 pieces chicken thighs (bone-in with legs attached)
1 lb italian sweet sausage
3 tablespoons extra virgin olive oil, divided
3 -4 sprigs fresh rosemary (2 finely chopped)
7 -8 sprigs fresh thyme (4 finely chopped)
12 baby potatoes (such as baby Yukon gold)
8 shallots (halved through root and peeled or 4 small red onions, quartered through root end)
1 lb bunch seedless black grapes (snipped into small clusters)
1 cup balsamic vinegar
2 tablespoons brown sugar

Steps:

Preheat oven to 425 degrees.
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.

Nutrition Facts : Calories 944.9, Fat 34.6, SaturatedFat 9.4, Cholesterol 112.6, Sodium 750.4, Carbohydrate 116.5, Fiber 13.3, Sugar 30.1, Protein 44.7