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1
Cut each chicken into twelve pieces as described on page 261.
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2
Wash and pat the chicken pieces dry, then season them generously with salt and pepper.
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3
Preheat the oven to 450 F. Heat 2 tablespoons of the oil in a wide, heavy skillet over medium heat.
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4
Add the sausage and cook, stirring often, until lightly browned on all sides, about 3 minutes for thinner sausages or 5 minutes for wider sausages.
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5
Remove the sausage pieces with a slotted spoon and transfer them to a roasting pan or baking dish large enough to hold all the sausage, chicken, and potatoes comfortably while allowing room for stirring.
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6
(An 18 x 15inch roasting pan is ideal.)
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7
Season the chicken generously with salt and pepper again.
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8
Increase the heat to medium-high and add to the skillet as many pieces, skin side down, as will fit in a single layer.
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9
Cook, turning once, until well browned on both sides, about 8 minutes.
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10
As the pieces are done, remove them to the roasting pan and add the remaining chicken pieces as room becomes available.
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11
When all the chicken has been browned and removed from the pan, add the potatoes, cut side down, and cook until browned, about 6 minutes.
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12
Transfer those to the roasting pan as well.
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13
Whack the garlic cloves with the flat side of the knife and scatter them and the rosemary over the contents of the roasting pan.
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14
Drizzle with the remaining 2 tablespoons olive oil and roast 15 minutes, stirring gently occasionally.
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15
Sprinkle the chicken, sausage, and potatoes with the vinegar and continue roasting, stirring gently occasionally, until the chicken is cooked through and the potatoes are very tender, about 15 minutes.
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16
Prop up one end of the roasting pan so the fat settles on one end and let rest 5 minutes.
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17
Spoon off the excess fat from the roasting pan, sprinkle the parsley over everything, and transfer to a warm serving platter.
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18
Serve immediately.
