This Is My Go-To Easy Chicken Dinner for Fall

Von Sip and Feast · 45 Min.

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Zubereitung

1. Preheat the oven to 375°F (190°C). Cut the tops off the garlic heads to expose the cloves and set aside.
2. Heat the olive oil in a large pan over medium heat. Brown the sausages for a few minutes per side until they start to colour and release some fat. Move them to a plate and cover loosely with foil.
3. Pat the chicken thighs dry, season both sides with salt and pepper, and sear skin-side down for 6 to 8 minutes until well browned. Turn and cook 5 minutes more. Add the thighs to the plate with the sausage and cover.
4. In the same pan, cook the sliced onion with a pinch of salt until soft and translucent. Add the cherry tomatoes and cook about 10 minutes until they burst and release most of their juice. Stir in the red pepper flakes and cook 30 seconds more.
5. Add the wine and raise the heat to high. Scrape up the browned bits from the bottom of the pan. When the wine has reduced by half, stir in the rosemary and turn off the heat.
6. Nestle the chicken (skin side up) and sausage into the pan, adding any juices from the plate. Spoon some tomatoes over the chicken, then place the garlic heads cut side up in the pan and drizzle each with olive oil. If the pan is too small, transfer everything to a baking dish.
7. Bake for 1 hour, or until the chicken reaches an internal temperature of at least 185°F (85°C). For more colour, broil the last 2 to 3 minutes, watching closely.
8. Rest the chicken at least 5 minutes, then sprinkle with the parsley before serving. Squeeze the roasted garlic into the pan or serve it at the table.

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