3 T. red wine vinegar
1 t. Dijon mustard
1 T. Mansmith’s Fish & Seafood Seasoning
½ C. olive oil
Whisk together sauce ingredients until thick and well blended.
1 T. vegetable oil
2 lbs. boneless, skinless chicken thighs
4 sweet Italian sausages (1 lb total), each cut into 3 pieces
1 ½ lbs. small red skinned potatoes (1” diameter)
1 small red onion, cut into wedges
4 large cloves garlic, smashed
Heat oven to 425°. Coat bottom of roasting pan with oil. In a large bowl, toss chicken and sausage with 6 T. sauce. Place in roasting pan. Roast in oven for 15 minutes. In bowl, toss potatoes, onion and garlic with 3 T. sauce. Put in pan with chicken and sausage. Roast another 45 minutes or until potatoes are tender and chicken registers 170°. Stir ingredients in pan halfway through cooking. Drizzle with remaining sauce and serve.