Autumn Roasted Chicken and Sausages with Balsamic Drizzle

by Cate on December 1, 2009

Autumn Roasted Chicken and Sausages with Balsamic Drizzle

Last week, two days before Thanksgiving, we had 10 people for dinner.  Sound crazy?  Nah.  Not so much.  Knowing last week would be a little crazy, we had planned to have take-out, so that took the craziness right out of the equation.  Until I happened to spy this recipe.  Autumn Roasted Chicken and Sausages with Balsamic Drizzle.  I mean, doesn’t that just scream “make me?”  No?  Well… let me just put it this way, if you have five minutes, you can make this dish.  And once I saw that, thoughts of take-out went right out the window.

One of our guests brought a salad.  Wait, she brought two salads.  And then I made these cupcakes, but a mini version, for Nick‘s class as part of their Thanksgiving feast the next day.  The recipe made enough to get 24 mini cupcakes, and 12 regular sized cupcakes, so that took care of dessert.  A little bit of guacamole and chips to start, and dinner was done.  Faster than take-out would have gotten here, cheaper and hey, it probably tasted better too.

Turkey Army

Roasting seriously makes everything wonderful.  Whether it’s a vegetable or meat, it’s easy, dummy-proof and yields delicious results time and time again.  I love the roasted sausages in this dish.  I’m partial to ShopRite’s sweet Italian sausage, and that’s what I used here.  They make them in-house and they have just the right amount of everything to make them my go-to source.  This recipe called for seedless black grapes in it.  I’m partial to the longer green ones for snacking, but to give it a chance, I did include the black ones in this dish.  I don’t think I would next time.  Their addition didn’t really do anything for me really, but more bothersome is that while cooking, their color rubbed off on the chicken and potatoes, making little purple spots here and there.  Not cool.

Purple spots aside, this recipe is a definite make-ahead.  You can’t beat the ease of it, and it lets you have 10 for dinner, while making turkey cupcakes, without blinking an eye.  And the kids?  Ate every last bite.  Kid-approved, time-friendly, and feeding a crowd for under $20.  Sign me up.

Autumn Roasted Chicken and Sausages with Balsamic Drizzle
Recipe courtesy of Rachael Ray

  • 4 pieces bone-in chicken thighs with legs attached
  • 1 pound Italian sweet sausages
  • 3 tablespoons EVOO – Extra Virgin Olive Oil, divided
  • 3 to 4 sprigs fresh rosemary, 2 finely chopped
  • 7 to 8 sprigs fresh thyme, 4 finely chopped
  • 12 baby potatoes, such as baby Yukon gold
  • 8 shallots, halved through root and peeled or 4 small red onions, quartered through root end
  • 1 pound bunch black seedless grapes, snipped into small clusters
  • Balsamic drizzle, to garnish

Preheat oven to 425F.

In a large, shallow roasting pan, dress chicken and sausages with about 1 tablespoon of EVOO. Season with chopped rosemary, thyme, salt and pepper.

Toss the potatoes, shallots and black grapes with remaining EVOO, salt and pepper and add to the roasting pan. Bundle the rosemary and thyme sprigs and toss them in the pan as well. Roast 45-50 minutes until the meat juices run clear and the chicken skin and sausage casings are crispy.

To serve, arrange meat, sausage, potatoes, shallots and grapes on dinner plates and garnish with pan juices and balsamic drizzle.

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{ 16 comments… read them below or add one }

VeggieGirl December 1, 2009 at 10:08 pm

Aww, such cute cupcakes! :)


Cathy December 1, 2009 at 10:09 pm

I love the taste of cooked grapes – what a great recipe!


Jaimie December 1, 2009 at 10:52 pm

This seriously looks amazing. I will have to pair it down big time to make it for my family. : )


Natasha - 5 Star Foodie December 1, 2009 at 11:00 pm

I love the combination of all the ingredients in this recipe, sounds so good with balsamic drizzle!


mandy December 1, 2009 at 11:40 pm

I love anything roasted. This pairing of the chicken and sausage made my stomach growl.


Joanne December 2, 2009 at 7:14 am

There are definitely some times that Rachael gets it right and I guess this is one of them! Sounds like a delicious dish.

I love those cupcakes, the turkeys are adorable!


Gail December 2, 2009 at 8:40 am

I can’t wait to try this! Sounds delish.


Shannon December 2, 2009 at 10:13 am

a little crazy, but nothing any one of us wouldn’t do! this sounds absolutely delicious :) big fan of roasting!


Laura December 2, 2009 at 11:23 am



Michele December 2, 2009 at 1:32 pm

I saw Rachael Ray make this and I’ve been curious about the grapes as well. Looks like she used the grapes my grandmother used to make jelly. Do you think you’d use green or red grapes next time or leave out the grapes completely? This looks wonderful and now I’m certain I will try it! Thanks for trying it first! lol


Ramona December 2, 2009 at 3:48 pm

Oh yeah, much better than take out.


jan December 2, 2009 at 4:50 pm

almost looks like a version of chicken marbella. With grapes instead of prunes. (tastes great and don’t tell people they’re eating prunes). You’re inspiring me to want to play with that recipe again. Thank you!


Cate December 5, 2009 at 10:08 pm

Thanks all!

Shannon – you are totally right. 10 for dinner is something we’d all sign up for!

Jan – I don’t think I’ve ever had Chicken Marbella – will have to go search for a recipe.

Michele – honestly, I think I’d leave them out completely.


Jaimie December 13, 2009 at 1:53 pm

I’m making this right now! I used some green grapes- I’ll let you know how it turns out! : ) I also cooked some chicken breasts separately since we didn’t have thighs, then I just through them in in the last ten minutes.. 2 minutes 50 seconds remaining…!


Silverspoon January 22, 2010 at 1:08 pm

Made this over the holidays for a dinner party — absolutely wonderful! Perfect dish for a buffet — & for cold weather. Thanks!


EmClementine October 30, 2010 at 10:08 am

I think I’m gonna go for this Tuesday night for my husband and parents, with some green beans. No dinner table is complete without legumes :)


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