Oven-Roasted Chicken, Sausage & Potatoes

Ingredients

• 1/4 cup Bertolli® Extra Virgin Olive Oil
• 1/4 cup dry red wine or balsamic vinegar
• 1 tsp. fresh thyme leaves or 1/2 tsp. dried thyme leaves, crushed
• 1/2 tsp. kosher or coarse sea salt
• 2-1/2 lb. bone-in, skin-on, chicken thighs or parts
• 1 lb. sweet Italian sausage links, cut into 2-inch chunks
• 2 medium all-purpose potatoes, cut into chunks
• 1 medium sweet onion, chopped

Directions

1. Preheat oven to 425°.   In small bowl, combine Olive Oil, wine, thyme and salt. In large, shallow roasting pan or broiler pan, without the rack, arrange chicken, sausage, potatoes and onion. Add Olive Oil mixture and toss to coat.   Roast 1 hour or until chicken is thoroughly cooked, turning halfway through. To serve, arrange chicken and vegetables on serving platter. Serve, if desired, with pan drippings.