Created by Julie Van Rosendaal
Arrange the sausages and chicken thighs on a large parchment-lined rimmed baking sheet. Separate the cauliflower into florets and spread them in between, along with the potatoes. Drizzle everything with oil and toss around with your hands to coat. Sprinkle with salt and pepper and pull the leaves of thyme off the stems to sprinkle overtop as well.
Bake at 475F for 30 minutes, or until the chicken and sausage are cooked through and the vegetables are tender and golden on the edges.