This One Pan Roasted Chicken with Sausage and Potatoes can be made 100 different ways! It takes about 10 minutes to throw together and checks all the categories we love around here. Fast, Fresh and Healthy with tons of flavor!
This is it guys…this is 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!
How to make One Pan Roasted Chicken, Sausage and Potatoes!
No need to pre-marinade. Just whip up a simple sauce of lemon juice, garlic, paprika and olive oil. Shake it up and pour it on!
Add your chicken, taters, 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!
Pour on the marinade and toss. Bake for an hour and you have a really great, One Pan Healthy Dinner that will feed 4-6 people easy.
Depending on the quality of your sausage, this meal is super healthy and made with whole ingredients! Not to mention Paleo (with sweet potatoes) and Whole30 compliant!
What is the best sausage to use?
- We used Aidells Andouille sausage that was precooked, but you can use uncooked fresh sausage as well. Just slice them up and toss them in.
- If you are watching your calories we recommend chicken sausage. There are great brands out there now. Italian blend would be great!
Notes to make this Easy One Pan Roasated Chicken, Sausage and Potato Dinner!
- Use bone in chicken. I used a combo of thighs and drumsticks. Bone in will ensure the potatoes and sausage get cooked up at the same time.
- Whole small potatoes work great. I couldn’t find them at my store so I bought larger ones and just cut them in half. You want them rather large so they don’t get over cooked.
- 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!
Have a great day guys!
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!
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Pin RecipeA one pan easy roasted chicken dinner! Fresh chicken, sausage and an easy marinade you pour over the top right before baking!
- 8-10 pieces bone in chicken
- 1 pound small red potatoes halved or baby red potatoes uncut
- 6 Andouille sausage links cut 3" pieces - any sausage can be substituted. Precooked or uncooked
- 1 large red onion cut large chunks
- 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
- Preheat oven to 400 degrees.
- Arrange chicken, sausage, potatoes and onion in a 9 x 13 inch baking pan.
- Combine marinade ingredients in small bowl.
- Pour marinade over chicken and toss to coat.
- Bake one hour or until chicken reaches 165 degrees and potatoes are tender.
Notes to make this Easy One Pan Chicken, Sausage and Potato Dinner!
- Use bone in chicken. I used a combo of thighs and drumsticks. Bone in will ensure the potatoes and sausage get cooked up at the same time.
- Whole small potatoes work great. I couldn't find them at my store so I bought larger ones and just cut them in half. You want them rather large so they don't get over cooked.
- 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.
I hav rushed in late from work and chosen this from google sesh. Its cooking now and am really looking forward to this little experiment. I was so worried about wasting my sausage and chicken in fridge as I didnt fancy them together. So neat. I can sit here and read now and watch tv while I wait
We hope you loved it! It’s still a Sunday night staple around here!
Trying this for Sunday Dinner! If I were to sauté the sausage, chicken and veggies on the stove, would using the marinade over after all cooked still work? Thank you!
Hi Char – I have not tried it stove top and it would depend on if your using boneless or bone in chicken. I would start with half the marinade and see if that is enough liquid and add accordingly.
I made this tonight and absolutely delicious with flavors all melding together!! Definitely a keeper! Thank you.
What do you mean by 6 in Sausage Links cut into 3″ pieces?
6 sausage links cut into 3″ pieces. I removed the extra ‘in’ word to make it easier to understand. Thanks for your note!
Looks wonderful! One question: when do you add the parsley?
Hi Leo – it’s just a sprinkle on top for garnish after it comes out of the oven…parsley is a food photographers best friend 🙂
Could I use Eckrick smoked sausage ? Smoked sausage is already cook so I am afraid the 1 hour to cook the chicken would overcook the smoked sausage. Otherwise, is sounds so easily and delicious.
I am not familiar with the Eckrick brand but I have made this with precooked and uncooked sausage and have had great results! Cut the pieces of sausage more on the larger size so they don’t cook too quickly and I think you will love it!
Looking delicious! I am making it tonight with half the amount of chicken. Should I decrease the cook time?
Hi Michelle – nope, it should be just fine!
I have some leftover rotisserie chicken I wanted t try with this recipe but I am unsure when to add it so it gets the flavors but wont dry out.
Any suggestions?.
Hi Connie! I would half the marinade. Cook all the ingredients excluding the already cooked chicken, for about 25 minutes until potatoes are almost done. Toss in the chicken, and cook for an additional 15 minutes until heated through. (this is assuming you are talking about bone in chicken pieces like drumsticks and bone in chicken thighs. If it is chicken removed from the bird…just toss in for the last 10 minutes until reheated). Hope that helps!
Would this be good with sweet potatoes as well?
Yes! Cut them in about 2 inch pieces as they take longer than white potatoes to cook.
What do you use as a finishing herb? In the picture, it looks like basil but could just be parsley. Making tonight and hoping to make a splash with the family. Thanks!
I think it’s parsley…I usually have that hanging around. But rosemary would be wonderful. Any herb really…whatever you have! Sometime when I don’t have anything for food photos, I cheat and use the fronds of celery :). Anything to make it pretty:).
So easy and yummy. Definitely will be added to my rotation.
I made this the other night and it was delicious. It was also great cold as leftover the next day for lunch. I’ll be adding It to the regular dinner rotation this fall.
There is a pic on the recipe that seems pouring sauce/marinate in the unseasoned tray. I cant seem to find anything on the recipe that can make that sauce! Is that sauce just bigger poetion of oil n seasonjng? I have gone up n down 15 min n looked eveything. Want to clearify . It looks amazing just want to get t right 🙂
Hi Maggie – That sauce is the marinade. The recipe for it is in the recipe card. I just switched it up a bit to make it easier to see. I hope that helps! Working furiously to update our old recipe cards!
Great recipe! I’m making for a 2nd time tonight since it was a hit with everyone in family the first time I made it!(which is hard to accomplish at times with 3 kids 🙂 Tonight I’m adding carrots hopefully they work too!
I love the idea of carrots, that will be perfect and I’m so glad you and your family liked it! Thank you so much for the nice note Crystel!
Does anyone have an estimated calorie count or nutrition information for this recipe?
Hi Colleen! I just updated with the nutritional info. I’m trying to work my way down the list and include this info on all my recipes…thanks for the nudge! I based this on 4 ounces of chicken and 1 teaspoon of olive oil as most of the 1/4 cup of oil ends up in the bottom of the pan. You can adjust if you slurp up the sauce like I do :).
Thank you so much! The meal was delicious!
My wife does not eat bone in chicken. Can I use boneless chicken breast instead!?
You bet! Just cut the potatoes smaller so they cook at the same time and reduce the cooking time to 30 minutes.
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!
Hi Michelle – only one marinade. Ingredients listed on the second part of the recipe card. Hope that helps clarify! Thanks!
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!
I think all you need is a veggie for a side since it already has potatoes. I’d do steamed broccoli or carrots!
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!!
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
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!
What type of marinade did you use in this recipe?
Hi Jennifer! Lemon, olive oil, garlic…it’s all in the recipe!
Is it possible to make this with a whole chicken? If so, what would need to be adjusted?
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!
Thank you Kathi!
Do you think I can freeze the leftovers?
I have never frozen potatoes but I know the chicken and sausage would hold up well!
Does it matter if the chicken is skinless? I prefer my chicken skins to crisp up.
The recipe uses skin on chicken. Maybe I misunderstood the question…but regardless, skin on or off it will work! Hope you love it!
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!
Hi Cindy – hope your Mom loves it! Thank you for the note!
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.
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.
What temperature in oven
Hi Fern – Step 1 on the recipe card. 400 degrees. Thanks!
This is such a great combination for a delicious meal. The marinade looks so flavorful.
Thank you Molly! I love your blog and appreciate the note!
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!
What a nice comment! Thank you so much!
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!
Thank you Meeta….I love the name of your blog! Made me smile!
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!
Oven… Not over. Must’ve been MY skinny fingers, haha!