This Is My Go-To Easy Chicken Dinner for Fall

Ingredients

• 8 pieces Chicken Thighs (boneless, skin‑on; can use bone‑in if preferred)
• 2 pounds Italian Sweet Sausage Links (sweet Italian sausage with fennel)
• 1.5 pounds Cherry Tomatoes (can use grape tomatoes; whole)
• 0.75 cup Dry White Wine (dry; can substitute chicken stock + lemon juice or red wine vinegar)
• 1 large Onion (sliced fairly thick)
• 1 teaspoon Crushed Red Pepper Flakes (adjust to heat preference)
• 1 tablespoon Fresh Rosemary Leaves (chopped; can use 1 tsp dried rosemary)
• to taste Parsley (for garnish)
• 3 heads Garlic Heads (hard, firm heads; tops cut off for roasting)
• 2 tablespoons Olive Oil (extra virgin; plus extra for drizzling)
• to taste Salt
• to taste Black Pepper

Instructions

1. Dry the Chicken

   Place the chicken thighs on a wire rack set over a sheet pan and refrigerate uncovered for at least 30 minutes (or overnight) to dry the skin.

   Time: PT30M

2. Prep Garlic

   Trim the tops off the three garlic heads with a sharp knife, leaving the skins on. Set aside for roasting later.

   Time: PT5M

3. Slice Onion & Chop Rosemary

   Slice the large onion into thick wedges. Roughly chop the fresh rosemary leaves.

   Time: PT5M

4. Season Chicken

   Pat the chicken dry again, then season both sides generously with salt and pepper.

   Time: PT5M

5. Brown the Sausage

   Heat the skillet over medium heat, add 1 tbsp olive oil, then add the sausage links. Cook, turning, until browned on all sides, about 7 minutes.

   Time: PT7M

6. Sear the Chicken

   In the same pan, add a little more oil if needed. Place chicken thighs skin‑side down, away from you, and sear until the skin is deep golden and crisp, about 8 minutes. Flip and sear the other side for another 5 minutes.

   Time: PT13M

7. Set Aside Proteins

   Transfer the browned sausage and chicken to a plate. Keep the rendered fat in the pan.

   Time: PT2M

8. Cook the Onion

   Add the sliced onion to the pan, sprinkle with a pinch of salt, and sauté until soft and translucent, about 7 minutes.

   Time: PT7M

9. Add Tomatoes

   Add the cherry tomatoes whole. Cook, stirring occasionally, until most have burst and released their juices, about 10 minutes.

   Time: PT10M

10. Season with Red Pepper Flakes

    Stir in 1 tsp crushed red pepper flakes.

    Time: PT1M

11. Deglaze with Wine

    Increase heat to high, pour in 3/4 cup dry white wine, and scrape up any browned bits from the pan. Reduce the liquid by about half, roughly 5 minutes.

    Time: PT5M

12. Add Herbs and Return Proteins

    Stir in the chopped rosemary, then nestle the seared chicken thighs and sausage links back into the pan. Add the prepared garlic heads on top and drizzle with a little extra olive oil.

    Time: PT2M

13. Roast in the Oven

    Preheat the oven to 375°F. Transfer the skillet to the oven and roast for 60 minutes, or until the chicken reaches an internal temperature of 185°F (up to 200°F for extra tenderness).

    Time: PT1H

    Temperature: 375°F

14. Optional Broil

    For an extra crisp skin, switch the oven to broil and cook for 2 minutes, watching closely.

    Time: PT2M

    Temperature: high (broil)

15. Rest and Serve

    Remove the pan from the oven, let the dish rest for 5 minutes, then garnish with fresh parsley and additional rosemary stems if desired. Serve family‑style with crusty baguette.

    Time: PT5M

Nutrition Facts

Calories

580

Protein

40g

Carbohydrates

15g

Fat

35g

Fiber

3g