Ingredients
6 medium red potatoes, cut into wedges3 tablespoons olive oil, divided6 bone-in chicken thighs (about 2 pounds)3 sweet Italian sausage links (4 ounces each), cut in half lengthwise1 large onion, cut into wedges1 large green pepper, cut into 1-inch pieces1 large sweet red pepper, cut into 1-inch pieces1 teaspoon garlic salt1 teaspoon dried oregano1 teaspoon dried thyme1 teaspoon dried rosemary, crushed1 teaspoon paprika1 teaspoon pepper
Preparation
Preheat oven to 425°. Place potatoes in a shallow roasting pan; drizzle with 1 tablespoon oil and toss to coat. Rub chicken and sausage with 1 tablespoon oil; arrange over potatoes.
In a large bowl, toss onion and peppers with remaining 1 tablespoon oil; spoon over chicken and sausage. Sprinkle with seasonings.
Bake, uncovered, until a meat thermometer inserted into chicken reads 170°-175° and potatoes are tender, 40-45 minutes.
