Preheat oven to 375°F. Cut the tops off of the garlic heads, exposing the cloves. Set aside.

Heat a large pan to medium heat with the olive oil. Add the sausage and cook for a few minutes per side or until they begin to brown and release some of their fat. Remove the sausage to a plate and tent with foil to keep warm.

Pat the chicken thighs dry with paper towels then season with salt and pepper on both sides. Add the chicken thighs skin side down and sear for 6-8 minutes or until well browned. Turn the thighs over and cook for another 5 minutes. Place the cooked thighs onto the plate with sausage and tent with foil.

Add the onions to the pan along with a pinch of salt. Cook until soft and translucent then add the cherry tomatoes and cook until they burst and release most of their liquid (about 10 minutes). Add the red pepper flakes and cook for another 30 seconds.

Add the wine and turn the heat to high. Scrape the bottom of the pan with a wooden spoon to dislodge the brown bits. Once the wine reduces by half, mix in the rosemary, and turn off the heat.

Nestle the chicken thighs (skin-side up) and sausage into the pan and pour any accumulated juices into the pan as well. Spoon some of the tomatoes on top of the chicken and place the 3 heads of garlic, cut side up, into the pan. Drizzle olive onto each head of garlic. Note: If your pan is not large enough transfer to a baking dish or baking pan.

Bake for 1 hour or until the chicken reaches an internal temp of at least 185°F. For added color, broil for the last 2-3 minutes, but watch carefully. Let the chicken rest for at least 5 minutes before serving. Top with the parsley before serving. The roasted garlic can be squeezed out into the pan or can be served at the table. Enjoy!