Rachael Ray'S Roasted Chicken And Sausages

• 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)
• Balsamic Drizzle
• 1 cup balsamic vinegar
• 2 tablespoons brown sugar

1. Preheat oven to 425 degrees.
2. In a large, shallow roasting pan, dress chicken and sausages with about 1 tablespoon of EVOO.
3. Season with chopped rosemary, thyme, salt and pepper.
4. Toss the potatoes, shallots and black grapes with remaining EVOO, salt and pepper and add to the roasting pan.
5. Bundle the rosemary and thyme sprigs and toss them in the pan as well.
6. Roast 45-50 minutes until the meat juices run clear and the chicken skin and sausage casings are crispy.
7. To serve, arrange meat, sausage, potatoes, shallots and grapes on dinner plates and garnish with pan juices and balsamic drizzle.

chicken, italian sweet sausage, extra virgin olive oil, thyme, potatoes, shallots, black grapes, drizzle, balsamic vinegar, brown sugar

Taken from www.food.com/recipe/rachael-rays-roasted-chicken-and-sausages-399483 (may not work)