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!
Cheryl says
I was wondering if you could add some fish to this dish. Possibly salmon or shrimp. What are your thoughts?
Kathi & Rachel says
Hi Cheryl – youc could but you would need to add it the last 15 minutes of cooking so it doesnt get over done. The potatoes will take longer than the fish or shrimp. Hope that helps! Kathi
Cheryl says
Thank you so much. I would still have the chicken and the sausage with the fish. Would that be OK? And would I marinate the fish also? Thank you hoping to serve it this weekend for guests
Kathi & Rachel says
Hi Cheryl – I suppose it’s a personal preference. I don’t think fish with the chicken sounds appetizing, shrimp might be a better choice if you feel you need a seafood. Just my opinion, it might be lovely! Kathi
Christie says
I love this recipe. I have made this probably ten times now. I use skinless boneless thighs and use 3/4 marinade on them for an hour. I will pour the rest on the veggies and sausage just before baking. Serve with bread. It’s so easy and so tasty!
Fay Heady says
Was very tasty !! I added dried rosemary and used boneless breasts. Next time I’ll use more onion.
Jessica says
excellent recipe! super easy, inexpensive, and delicious!
Julie says
Very delicious! And easy. I used boneless thighs and 1/2# crumbled ground sausage on the top. Turned out great. Thanks so much!
Thomas says
It’s a delicious dish. My whole family loves it.
Mary Ann says
I’ve made this a couple of times for company. So easy. But I marinade chicken ahead of time. I keep half of marinade. for the oven mix. It’s a winner!!
Kathy says
Made this last weekend for a crowd. Everyone loved it!
My question is can I add sliced red and orange peppers
To the pan along with potatoes and onions
Kathi & Rachel says
Absoluley! Would be delish!
Mary Ann says
What a smash this was for my company!!! They loved it! I loved the one pan easiness of it all. The marinade was fabulous. I’m trying it on pork tenderloin. Went to farmer’s stand for potatoes, multicolored…delish. I’ll use this over and over.
Sheila says
This is such a wonderful and easy dish, would not change a thing. Thank you for the recipe.
Phil says
Fun recipe but way off on potato cook time. I even quartered them an it an hr.
Kathi & Rachel says
Hi Phil – could be a couple things. Check the temp of your oven with an oven thermometer, we recently moved and ours was off 50 degrees! Your pan was too small? Just a thought. I make this often and have not had a problem. Thanks for the feedback!
Cheryl Gafner says
Hi Kathi!
I only have 3 thighs (Skin on and bones) a pound of sausages and two pounds-ish of baby potatoes and a large red onion.
I am vacillating on cook time and the delicious marinade. Do you think I could cook it the full hour, or would my chicken and sausage dry out? (Not that I couldn’t watch it carefully!) Your views?
Thank you for being wonderful you!
Kathi & Rachel says
Hi Cheryl – My favorite tool is my meat thermometer! Chicken is cooked perfectly at 165 degrees But to answer your question I’d think 40 minutes should do it. Thanks for being even more wonderfuller 🙂