Chicken, Sausage and Potatoes all in one pan! This meal 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, 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!
I 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, try to stick with a chicken sausage.
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.
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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A 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.
Michele says
April 4, 2017 at 3:43 pmWhat 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!!
Kathi @ LaughingSpatula.com says
April 4, 2017 at 5:09 pmHi Michele – the exact measurements are in the recipe for the marinade…or maybe I’m not understanding the question? Let me know! Thanks! Kathi
Michele says
April 4, 2017 at 5:22 pmHa! 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!
Jennifer says
March 7, 2017 at 3:33 pmWhat type of marinade did you use in this recipe?
Kathi @ LaughingSpatula.com says
March 7, 2017 at 6:05 pmHi Jennifer! Lemon, olive oil, garlic…it’s all in the recipe!
Kayleen Meckle says
January 23, 2017 at 6:26 pmIs it possible to make this with a whole chicken? If so, what would need to be adjusted?
Kathi Kirk says
January 23, 2017 at 6:42 pmHi 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!
Kayleen Meckle says
January 23, 2017 at 6:50 pmThank you Kathi!
Nathalie Warner says
January 16, 2017 at 10:33 pmDo you think I can freeze the leftovers?
Kathi Kirk says
January 16, 2017 at 10:38 pmI have never frozen potatoes but I know the chicken and sausage would hold up well!
Elaine says
September 25, 2016 at 5:41 pmDoes it matter if the chicken is skinless? I prefer my chicken skins to crisp up.
Kathi Kirk says
September 25, 2016 at 5:58 pmThe recipe uses skin on chicken. Maybe I misunderstood the question…but regardless, skin on or off it will work! Hope you love it!
Cindy Gordon says
September 7, 2016 at 6:05 pmI 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!
Kathi Kirk says
September 8, 2016 at 2:06 pmHi Cindy – hope your Mom loves it! Thank you for the note!
Margaret moore says
October 19, 2016 at 11:30 pmHi 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.
Kathi Kirk says
October 21, 2016 at 2:52 pmHi 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.
Fern says
April 17, 2018 at 8:44 amWhat temperature in oven
Kathi @ LaughingSpatula.com says
April 17, 2018 at 8:58 amHi Fern – Step 1 on the recipe card. 400 degrees. Thanks!
Molly Kumar says
September 7, 2016 at 5:01 pmThis is such a great combination for a delicious meal. The marinade looks so flavorful.
Kathi Kirk says
September 8, 2016 at 2:07 pmThank you Molly! I love your blog and appreciate the note!
Platter Talk says
September 7, 2016 at 4:31 pmLove 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!
Kathi Kirk says
September 7, 2016 at 4:50 pmWhat a nice comment! Thank you so much!
Meeta says
September 7, 2016 at 4:03 pmThis is the way my kitchen ticks too – recipes like these are always a keeper and now I am off to shop for the ingredients!
Kathi Kirk says
September 7, 2016 at 4:11 pmThank you Meeta….I love the name of your blog! Made me smile!
Charna Wiese says
September 2, 2016 at 12:36 amYou 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!
Charna Wiese says
September 2, 2016 at 12:41 amOven… Not over. Must’ve been MY skinny fingers, haha!