roasted chicken sausage and veggies

You can leave out the chicken or leave out the sausage if you want.   If you leave out the sausage you should add another 2 tablespoons of olive oil.

ROASTED CHICKEN SAUSAGE AND VEGGIES

(serves 6)

Ingredients:

*4 large links Italian sausage (mild or hot)

*1 tablespoon olive oil

*4 bone in chicken thighs or bone in chicken breasts halves

*1 green bell pepper, deseeded and sliced

*1 red bell pepper, deseeded and sliced thick

*1 yellow bell peppers, deseeded and sliced thick

*1 medium red onion, peeled and sliced thick

*1 medium yellow onion, peeled and quartered

* 1 (24 ounce bag) Petite Medley potatoes pierced with a fork or 6-8 red skinned potatoes,  yellow  potatoes, washed and quartered 

*1 teaspoon dried oregano 

*1 teaspoon dried basil

*1 tablespoon dried parsley 

*1/2 teaspoon garlic powder 

*2 teaspoons kosher salt

*1 1/2 teaspoon ground black pepper

*1 tablespoon olive oil

Directions:

~Preheat oven to 450 degrees.

~Heat 1 tablespoon olive oil in a large skillet over medium heat.

~Cook sausage for 3-4 minutes on one side.

~Put a couple small slits in sausage and then flip and cook for another 3-4 minutes.

~Turn off burner and remove sausage from pan and place on a cutting board.  

~Cool for about 5 minutes.

~Cut sausages into slices about 2 - 2 1/2  inches thick and return sausage to pan along with the juices that run out of it.

~Cut 2 slashes down to the bone on the skin side of each piece of chicken.

~In a large bowl,  mix peppers, chicken, onions, potatoes, sausage and juices from sausage, 2 tablespoons olive oil and seasonings, mix until everything is well coated with olive oil and seasonings.

~Transfer to a large roasting pan.

~Arrange the chicken so that it's on top and skin side up.

~Arrange the potatoes towards the top too.

~Bake for 1-hour, or until everything is caramelized and fork tender (internal temperature of chicken is 165 degrees).