crispy oven-roasted rosemary chicken with sausage and potatoes

Ingredients

• Servings: 6
• 1/4 cup olive oil
• 1 pound bratwurst links, cut into 1/2 inch slices
• 2 1/2 pounds chicken pieces
• 1 pinch kosher salt to taste
• 2 pounds potatoes, cut into 1-inch chunks
• 2 tablespoons extra-virgin olive oil
• 2 1/2 tablespoons fresh rosemary leaves, chopped
• 1 teaspoon red vinegar

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• preheat oven to 450 degrees f (230 degrees c). prepare a large baking dish with cooking spray.
• pour half of the olive oil into a large skillet over medium heat. cook the bratwurst in the hot oil until browned on both sides, about 5 minutes; set aside. add the remaining olive oil to the skillet and return to heat; brown the chicken pieces in the hot oil 7 to 10 minutes; season with salt while cooking; set aside and return the skillet to heat. heat the potatoes in the skillet until lightly browned. arrange potatoes, chicken, and bratwurst in the prepared baking dish; season with salt and drizzle with 2 tablespoons olive oil; sprinkle with about half of the chopped rosemary.
• roast in the preheated oven 15 minutes. turn each piece of chicken over and stir the potatoes and sausage. sprinkle the remaining rosemary and the red vinegar over the dish; cook another 15 minutes.