Baked Chicken with Andouille, Tomatoes and Basil

From:LeaveDinnertoLettie.com

Serves 4-6

Ingredients

8 Bone in, skin on Chicken thighs

5 links of Andouille sausage (or whatever kind of sausage you prefer)

1 pint of Cherry tomatoes

1 head of Garlic, peeled with cloves separated but left whole

1 Tbsp of dried Basil

20 leaves of fresh Basil

1/2 cup Balsamic vinegar

Olive Oil

Salt

Pepper

Instructions

Preheat your oven to 350 degrees.

Place your chicken thighs in your 11x13 baking dish. Season both sides with salt and pepper.

Next put your sausage into the dish spread evenly over the chicken. You want to pull the sausage out of the casing. Just squeeze it out of one end and little balls of sausage will pop out.

Now spread your cherry tomatoes and garlic around the dish. Season with a little more salt and pepper and add your dry basil over top of everything.

Drizzle all the food with a little bit of olive oil and pour your balsamic vinegar on top of everything.

Place the pan in the oven for about 50 minutes. Check the dish halfway through. You are looking for a temperature in the chicken of 160 and you want the sausage to be brown and the tomatoes to be roasted.

Once the dish is done, chiffonade your basil leaves and spread around the top. Serve with your side dish of choice.