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!
Dana Montefusco says
This was a very tasty recipe! I used a clementine in the marinade as that is what I had. I also added a little chicken broth to make extra “juice.” The smoked paprika added the perfect touch. This was an easy, tasty meal that came with rave reviews from my husband. Thank you!
Peter says
Making this for the first time. I didn’t have any potatoes on hand but I did have a large white sweet potato. So I diced it and tossed it in with the rest of the ingredients. Will let you know how it turns out.
Hema says
Thanks For Sharing this Amazing Recipe. My Family Loved It. I will be sharing this Recipe with my Friends. Hope They will like it.
Angela C says
Trying this tonight!
I’m curious…what should I do differently about time and temp if I were to cut the chicken breasts into chunks first?
Thanks!
Kathi & Rachel says
Hi Angela – Chicken is done perfectly at 165 degrees. I’m not sure if you are referring to boneless or bone in chicken breasts. Boneless small pieces will take about 20 minutes. Bone in pieces would be about 30. Those are rough estimates depending on how small you cut the pieces. Hope that helps!
Amy says
This was delicious and so easy. I added two red peppers cut in about 2-inch chunks to the pan as well. We had plenty of leftovers so the next day, I cubed the sausage up into smaller bites and then reheated the dish stove-top. Once it was hot, I deglazed the pan with 1 cup of dry white wine. and reduced. I then added 3 cups of chicken stock, 1/2 c of white wine vinegar and 1/2 c sweet/hot pickled jalapenos chopped with its juices. I reduced it down and added 1 can of coconut milk and let it reduce until it was a little thick. I served it over brown rice. This combination hit all of the umami notes and was really delicious. Both meals were extremely flavorful!
jayne mcguinness says
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
LaughingSpatula.com says
We hope you loved it! It’s still a Sunday night staple around here!
Char says
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!
LaughingSpatula.com says
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.
Christine Boniberger says
I made this tonight and absolutely delicious with flavors all melding together!! Definitely a keeper! Thank you.
Brittany says
What do you mean by 6 in Sausage Links cut into 3″ pieces?
Kathi @ LaughingSpatula.com says
6 sausage links cut into 3″ pieces. I removed the extra ‘in’ word to make it easier to understand. Thanks for your note!
Leo says
Looks wonderful! One question: when do you add the parsley?
Kathi @ LaughingSpatula.com says
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 🙂
Denise says
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.
Kathi @ LaughingSpatula.com says
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!
Michelle says
Looking delicious! I am making it tonight with half the amount of chicken. Should I decrease the cook time?
Kathi @ LaughingSpatula.com says
Hi Michelle – nope, it should be just fine!
Connie says
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?.
Kathi @ LaughingSpatula.com says
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!
Mackenzie Ellen Eysen says
Would this be good with sweet potatoes as well?
Kathi @ LaughingSpatula.com says
Yes! Cut them in about 2 inch pieces as they take longer than white potatoes to cook.
Stafford H Burns says
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!
Kathi @ LaughingSpatula.com says
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:).
Annette Briers says
So easy and yummy. Definitely will be added to my rotation.