1 12-ouncepackage fully cooked gluten free pork sausagesliced (We enjoyed Prairie Grove Bratwurst in this dish.)
5russet potatoespeeled and cut up
1large onioncut into chunks
4large carrotssliced
1/4cupolive oil + 1 tablespoon to drizzle over chicken
1/2teaspoonsalt
1/2teaspoongarlic powder
parsley
salt and pepperto taste
Instructions
Marinate Chicken: Stir together 2 tablespoons olive oil, 1 tablespoon balsamic vinegar, 1 tablespoon Dijon mustard and 4 chopped garlic cloves. Toss chicken in marinade, cover and place in the refrigerator for an hour.
When you are ready to begin cooking: Preheat the oven to 425℉Stir together 1/4 cup of olive oil, 1/2 teaspoon salt and 1/2 teaspoon garlic powder in a bowl. Toss potatoes, onions and carrots with the oil mixture and transfer to your roasting pan. Sprinkle with parsley. Add sausage (*see note), marinated chicken thighs with the garlic to the pan, Drizzle about 1 tablespoon of olive oil over the chicken and season with salt and pepper.
Place pan in the oven for 40-50 minutes, rotate the pan half way through. When the chicken juices run clear when pierced your one pan meal is ready to enjoy.
Notes
Since the sausages take less time to cook, I have found that it is best to add them about 15 minutes before the chicken is done.Add 1 hour to prep time for marinating the chicken.