Oven-Roasted Chicken Rosemary / Basil Olive Oil with Potatoes Recipe
-1/4 cup Sonoma Farm Rosemary / Basil Infused Extra Virgin Olive Oil
-1 pound Italian sausage, 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 Sonoma Farm Rosemary / Basil extra virgin extra-virgin olive oil
-1 teaspoon red wine vinegar
Preheat oven to 450 degrees F (230 degrees C). Prepare a large baking dish with cooking spray.
Pour half of the rosemary / basil olive oil into a large skillet over medium heat. Cook the Italian Sausage 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 Sonoma Farm Rosemary / Basil extra virgin olive oil;
Roast in the preheated oven 15 minutes. Turn each piece of chicken over and stir the potatoes and sausage. Sprinkle the remaining rosemary olive oil and the red wine vinegar over the dish; cook another 15 minutes.