Autumn Roasted Chicken and Sausage w/ Basalmic Drizzle

This is a recipe I got from the Rachel Ray Show. I tried it out on my family and we all loved it. My husband wasnt crazy about the grapes and I have made it without them and it turned out good too. However they are easy to pick out. I liked them and thought they added a nice flavor. The Basalmic drizzle is optional depending on your tastes. This is a nice easy meal you can prepare in under 30 minutes and throw in the oven and it will be done and ready to serve in about an hour. It smells fantastic!

Autumn Roasted Chicken and Sausage w/Balsamic Drizzle

*Adjust amounts according to the number of servings needed

Boneless/skinless chicken breasts

Sweet Italian Sausage links (same amount as Chicken)

EVOO (Extra Virgin Olive Oil)

5-6 sprigs fresh Rosemary (2 chopped finely)

7-8 sprigs fresh Thyme (4 chopped finely)

Baby potatoes (small red or gold) cut in half or quarters

8 Large Shallots (or 4 red onions) cut in half

1 lb seedless grapes (any kind)

Place potatoes, shallots (or onions), and grapes in bowl, coat with EVOO and salt and pepper and place in bottom of roasting pan. Take 4 sprigs of the fresh Rosemary and 4 sprigs of the Thyme and tie them together and place in roasting pan with the veggie mixture. Coat chicken and sausage links with the EVOO and place on top of the veggies; sprinkle finely chopped rosemary and thyme over top and some salt and pepper. Bake at 425 for 45-50 minutes or until meat is done and potatoes are tender; lightly cover with Balsamic drizzle.

Balsamic Drizzle

1 C. Balsamic Vinegar

2 T. brown sugar

Place vinegar in sauce pan and bring to a boil; add brown sugar and cook until it becomes syrupy.

*Serve with crusty bread