Balsamic Roasted Chicken And Sausage Recipe

Paul Myrick

Course Entree

¼ cup extra virgin olive oil
¼ cup balsamic vinegar
½ teaspoon Kosher salt or sea salt
½ teaspoon ground black pepper
1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
One 3 ½ lb. chicken cut up into parts 2 wings, 2 legs, 4 breast pieces - halve each breast crosswise, 2 thighs
4 sweet Italian sausage links
2 medium potatoes peeled and cut into approx. 1-inch cubes
2 to 4 carrots depending on size, cut into approx 1-inch pieces
1 medium onion peeled, cut in half, and then further cut into 8 to 12 pieces
8 cloves of garlic unpeeled

Preheat oven, along with a 5 quart (lid on) Dutch oven inside, to 425º F.
In a large mixing bowl, stir together the olive oil, balsamic vinegar, salt, pepper and thyme.
Place the chicken, sausage, potatoes, carrots and onions in the bowl with the oil and vinegar mixture and toss to coat everything well.
Remove the chicken and sausage pieces to a plate.
Carefully (don’t burn yourself on the hot Dutch oven) pour the vegetables and vinegar/oil mixture into the hot Dutch oven and spread out evenly.
Using tongs, place the chicken and sausage pieces in one layer on top of the vegetables in the Dutch oven.
Toss in the garlic cloves on top of the chicken.
Using pot holders, put the lid back on the hot Dutch oven, return it to the oven and bake for 30 minutes.
After 30 minutes, remove the lid from the Dutch oven and continue baking for another 30 minutes, for a total cooking time of 1 hour.
When done, remove the Dutch oven and let the chicken and vegetables rest for 10 minutes before serving.