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.
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!
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.
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! )
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!
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!
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Roasted Chicken with Sausage and Potatoes
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
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!
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!
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?
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!
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!