¼ cup olive oil + 1 tablespoon to drizzle over chicken
½ teaspoon salt
½ teaspoon garlic powder
salt and pepper, to taste
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 ¼ cup of olive oil, ½ teaspoon salt and ½ 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.
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.
Recipe by Gluten Free Homestead at http://www.glutenfreehomestead.com/2015/05/one-pan-roast-chicken-and-potatoes/