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Laughing Spatula / Recipe Index / Chicken / One Pan Roasted Chicken with Sausage and Potatoes

One Pan Roasted Chicken with Sausage and Potatoes

By Kathi & Rachel

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This One Pan Roasted Chicken with Sausage and Potatoes is in the pan and in the oven in 10 minutes!  We use chicken thighs and drumsticks alongside sausage, potatoes and onions tossed together in an easy and big flavored marinade.

chicken sausage and potatoes in 9 x13 pan

This is it guys…  your new  ‘feed the family before they eat all the Cheetos’ dinner.  If you make this once, you will make it again and again.  Change up the sausage, change the potatoes, spice it up or tone it down.  Any way you do it, this comes out perfect every time!

What you need to make this dish:

  • 8-10 bone in chicken pieces such as thighs and drumsticks or a cut up whole chicken
  • 1 pound small red or white potatoes
  • 1 pound Andouille Sausage.  (or any link sausage of your choice)  For a healthier chicken dinner consider chicken or turkey sausage.
  • yellow onion
  • olive oil
  • lemon juice
  • smoked paprika (or regular paprika if you prefer)
  • garlic
  • See below recipe card for full ingredients and instructions

How to make One Pan Roasted Chicken, Sausage and Potatoes –

Start with this super easy marinade.     No need for this to sit.   Just pour it on and bake!

easy marinade for chicken and sausage

Add your chicken, potatoes, some onion if you have it,  and sausage, to a regular old 9 x 13 baking dish.  That old baking dish never looked so good!

What kind of sausage should I use?

  • we used Andouille Sausage but the  sky is the limit on this.
  • cooked or uncooked, any sausage will work.  Pork, chicken or turkey.
pouring marinade over chicken in glass pan

 Once you pour on the marinade give it a good toss.  This helps give that rich red color from the paprika.  

In the oven it goes for about an hour.  Your dish is done when the internal temperature of the chicken reaches 165 degrees.

(You hear me talk about this a lot.  We can not live without a meat thermometer!  Rachel and I both have this one from OXO.  You can see it  here.  Cheap and cheerful.  Lasts for years!  )

chicken and sausage tossed in marinade

Do I have to used Smoked Paprika for this dish?

  • It may not be a pantry staple for you or you may not enjoy smokey flavor. We get it!  Simply swap out the smokey version for regular paprika or omit all together.  (but we kinda like the red color the paprika imparts into the dish).  It’s your chicken…do what you want!

We also love that this dish is Whole30 and Paleo (without potatoes).  It’s clean eating at it’s finest with the right kind of sausage!

chicken and sausage

Notes to make this Easy One Pan Roasted Chicken, Sausage and Potato Dinner!

  • We recommend  bone in chicken.    Bone in will ensure the potatoes and sausage get cooked up at the same time.   However if you prefer to go boneless, cut the potatoes in half and the sausage into 1 inch pieces.  Reduce the cooking time to 35 minutes.
  • Whole small potatoes work great.   If you cant find the baby whole potatoes, simply buy the larger red, white or yukon potatoes and cut into large 2 inch pieces.
  • For the marinade you can sub orange in lieu of lemon for a citrus flavor that I love.
  • Don’t have smoked paprika?  Just use regular but I do like the smoky flavor it imparts.

It’s really hard to mess this dish up.  Keep it simple and fresh and you are gonna love it!

Happy One Pot Meal!

Clink!

Kathi

You might also like this one pan Easy Roasted Chicken with Lemon and Rosemary!  Same cooking concept,  just with a lemon and rosemary flavor!

Also this Sausage and Potato Soup – 20 minutes from start to finish!

 What do you think about this recipe? Have questions? Comment below! Don’t forget to like us on Facebook, and connect with us on Instagram and tag your @Laughingspatula recipes with #laughingspatula,while you’re at it…We love to see your pics!

Hey and check out our new YouTube Channel!

chicken sausage and potatoes in 9 x13 pan

Roasted Chicken with Sausage and Potatoes

A one pan easy roasted chicken dinner!  Fresh chicken, sausage and an easy marinade you pour over the top right before baking!
4.36 from 79 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 6
Author: Kathi & Rachel

Ingredients

  • 8-10 pieces bone in chicken see notes to use boneless chicken
  • 1 pound whole small red potatoes
  • 1 pound Andouille sausage links, cut into 3" pieces or susbstitute any link sausage. Cooked or uncooked.
  • 1 large onion cut large chunks
  • salt and pepper

Marinade

  • 1 lemon – juiced
  • 1/4 cup olive oil
  • 4 cloves garlic – chopped
  • 1 tablespoon smoked paprika regular paprika will work
  • Pinch red pepper chili flakes
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Instructions

  • Preheat oven to 400 degrees.
  • Arrange chicken, sausage, potatoes and onion in a 9 x 13 inch baking pan. Sprinkle with salt and pepper.
  • Combine marinade ingredients in small bowl or jar.
  • Pour marinade over chicken and gently toss to coat.
  • Bake one hour or until chicken reaches 165 degrees internally and potatoes are tender.
  • Serve with bread and a simple green salad if desired.

Notes

Notes;

  • We recommend  bone in chicken.    Bone in will ensure the potatoes and sausage get cooked up at the same time.   However if you prefer to go boneless, cut the potatoes in half and the sausage into 1 inch pieces.  Reduce the cooking time to 35 minutes.
  • Whole small potatoes work great.   If you cant find the baby whole potatoes, simply buy the larger red, white or yukon potatoes and cut into large 2 inch pieces.
  • For the marinade you can sub orange in lieu of lemon for a citrus flavor that I love.
  • Don’t have smoked paprika?  Just use regular but I do like the smoky flavor it imparts.

Nutrition

Serving: 8g | Calories: 478kcal | Carbohydrates: 14g | Protein: 46g | Fat: 43g | Saturated Fat: 12g | Cholesterol: 244mg | Sodium: 645mg | Potassium: 1029mg | Fiber: 3g | Sugar: 3g | Vitamin A: 752IU | Vitamin C: 19mg | Calcium: 48mg | Iron: 3mg

This post  may contain affiliate links, which means I might receive a very small commission, at no additional cost to you,  should you chose to purchase that linked item.  I only link to items I know and trust.   Clink!

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Filed Under: Chicken, Fast and Fresh, Gluten Free, Healthy Recipes, Low Carb/KETO, Main Course Recipes, Most Popular Recipes, One Pot, Paleo, Whole30

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Reader Interactions

Comments

  1. Michelle says

    April 27, 2017 at 9:45 pm

    So am I correct that there is no special marinade separate from the ingredients in the post? It lists what sounds like should be the ingredients for the marinade but then also has “marinade” as an ingredient. Thanks!

    Reply
    • Kathi @ LaughingSpatula.com says

      April 27, 2017 at 10:53 pm

      Hi Michelle – only one marinade. Ingredients listed on the second part of the recipe card. Hope that helps clarify! Thanks!

      Reply
  2. Lynette Tallent says

    April 24, 2017 at 11:23 pm

    What do you think a good side for this would be? Rice? But then I thought that’d be too much starch. A bean instead? It’s cooking now and smells really good!

    Reply
    • Kathi @ LaughingSpatula.com says

      April 25, 2017 at 12:06 am

      I think all you need is a veggie for a side since it already has potatoes. I’d do steamed broccoli or carrots!

      Reply
  3. Michele says

    April 4, 2017 at 3:43 pm

    What ratio of olive oil to lemon juice do you use for the sauce? I’m new to making my own sauces and am not sure where to start. Approximately how much garlic and paprika? Thanks!!

    Reply
    • Kathi @ LaughingSpatula.com says

      April 4, 2017 at 5:09 pm

      Hi Michele – the exact measurements are in the recipe for the marinade…or maybe I’m not understanding the question? Let me know! Thanks! Kathi

      Reply
      • Michele says

        April 4, 2017 at 5:22 pm

        Ha! You didn’t misunderstand. Sorry. I was initially looking at the recipe on my phone and the link to the recipe was hidden. I found it on my laptop. Can’t wait to make this tonight!! Thanks!

        Reply
  4. Jennifer says

    March 7, 2017 at 3:33 pm

    What type of marinade did you use in this recipe?

    Reply
    • Kathi @ LaughingSpatula.com says

      March 7, 2017 at 6:05 pm

      Hi Jennifer! Lemon, olive oil, garlic…it’s all in the recipe!

      Reply
  5. Kayleen Meckle says

    January 23, 2017 at 6:26 pm

    Is it possible to make this with a whole chicken? If so, what would need to be adjusted?

    Reply
    • Kathi Kirk says

      January 23, 2017 at 6:42 pm

      Hi Kayleen – A whole chicken takes about 1.5 hours to cook. Your potatoes and sausage would be well overdone. Can’t recommend it since I have not tried it. You can always just cut up your chicken in quarters which would be fine!

      Reply
      • Kayleen Meckle says

        January 23, 2017 at 6:50 pm

        Thank you Kathi!

        Reply
  6. Nathalie Warner says

    January 16, 2017 at 10:33 pm

    Do you think I can freeze the leftovers?

    Reply
    • Kathi Kirk says

      January 16, 2017 at 10:38 pm

      I have never frozen potatoes but I know the chicken and sausage would hold up well!

      Reply
  7. Elaine says

    September 25, 2016 at 5:41 pm

    Does it matter if the chicken is skinless? I prefer my chicken skins to crisp up.

    Reply
    • Kathi Kirk says

      September 25, 2016 at 5:58 pm

      The recipe uses skin on chicken. Maybe I misunderstood the question…but regardless, skin on or off it will work! Hope you love it!

      Reply
  8. Cindy Gordon says

    September 7, 2016 at 6:05 pm

    I am always looking for dishes to make for when my mom comes over! She loves her meat and potatoes! This looks like a fun recipe!

    Reply
    • Kathi Kirk says

      September 8, 2016 at 2:06 pm

      Hi Cindy – hope your Mom loves it! Thank you for the note!

      Reply
      • Margaret moore says

        October 19, 2016 at 11:30 pm

        Hi my question is do you cover the dish at any time and if so for how long. It looks like a great dish my family would love and with my time in the kitchen and heat I would like to get a idea, I have epilepsy so this is easy and perfect for me to make.

        Reply
        • Kathi Kirk says

          October 21, 2016 at 2:52 pm

          Hi Margaret! No need to cover. Leaving it uncovered allows the chicken and potatoes to crisp up. Wishing you good health! Thank you for your note.

          Reply
          • Fern says

            April 17, 2018 at 8:44 am

            What temperature in oven

          • Kathi @ LaughingSpatula.com says

            April 17, 2018 at 8:58 am

            Hi Fern – Step 1 on the recipe card. 400 degrees. Thanks!

    • Mar says

      April 12, 2021 at 10:43 am

      Is the pan supposed to be covered with tin foil or simply as is? I only have boneless thighs so it’s presently cooking with 3in potato slices for 35min. Correct?

      Reply
      • Kathi & Rachel says

        April 13, 2021 at 6:58 am

        You do not need to cover the pan. 35 minutes would be about the correct time for chicken thighs. Chicken is cooked perfectly at 165 degrees internally. Ovens vary so check with a meat thermometer. Thanks!

        Reply
  9. Molly Kumar says

    September 7, 2016 at 5:01 pm

    5 stars
    This is such a great combination for a delicious meal. The marinade looks so flavorful.

    Reply
    • Kathi Kirk says

      September 8, 2016 at 2:07 pm

      Thank you Molly! I love your blog and appreciate the note!

      Reply
  10. Platter Talk says

    September 7, 2016 at 4:31 pm

    5 stars
    Love the one pan concept for cooking and the ingredients. I have a rosemary bush right outside my front door and picking up the spuds, sausage & chicken for tonight’s meal. Thanks for the new recipe & helping plan dinner for tonight!

    Reply
    • Kathi Kirk says

      September 7, 2016 at 4:50 pm

      What a nice comment! Thank you so much!

      Reply
  11. Meeta says

    September 7, 2016 at 4:03 pm

    This is the way my kitchen ticks too – recipes like these are always a keeper and now I am off to shop for the ingredients!

    Reply
    • Kathi Kirk says

      September 7, 2016 at 4:11 pm

      Thank you Meeta….I love the name of your blog! Made me smile!

      Reply
  12. Charna Wiese says

    September 2, 2016 at 12:36 am

    5 stars
    You never fail me! Your recipes are simple, healthful and delicious! I made this tonight for my family and they loved it. My husband makes home-made sausage (I know, what a hobby!), so I used that, and as you said, even though it was raw when I put it all in the over, it was cooked perfectly after an hour. They were feeling pasta-y, so I didn’t use potatoes. I stirred the yummy sauce into some rotini when it was all done, placed the chicken and sausage on top … And I was a hero chef on a Thursday night!
    Thanks Kathi!

    Reply
    • Charna Wiese says

      September 2, 2016 at 12:41 am

      Oven… Not over. Must’ve been MY skinny fingers, haha!

      Reply
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