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Laughing Spatula / Recipe Index / Chicken / One Pan Roasted Chicken with Sausage and Potatoes

One Pan Roasted Chicken with Sausage and Potatoes

By Kathi & Rachel

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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.

chicken sausage and potatoes in 9 x13 pan

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!

easy marinade for chicken and sausage

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.
pouring marinade over chicken in glass pan

 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!  )

chicken and sausage tossed in marinade

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!

chicken and 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!

Hey and check out our new YouTube Channel!

chicken sausage and potatoes in 9 x13 pan

Roasted Chicken with Sausage and Potatoes

A one pan easy roasted chicken dinner!  Fresh chicken, sausage and an easy marinade you pour over the top right before baking!
4.32 from 75 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 6
Author: Kathi & Rachel

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

Serving: 8g | Calories: 478kcal | Carbohydrates: 14g | Protein: 46g | Fat: 43g | Saturated Fat: 12g | Cholesterol: 244mg | Sodium: 645mg | Potassium: 1029mg | Fiber: 3g | Sugar: 3g | Vitamin A: 752IU | Vitamin C: 19mg | Calcium: 48mg | Iron: 3mg

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!

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Filed Under: Chicken, Fast and Fresh, Gluten Free, Healthy Recipes, Low Carb/KETO, Main Course Recipes, Most Popular Recipes, One Pot, Paleo, Whole30

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Reader Interactions

Comments

  1. Brittany says

    September 13, 2018 at 6:17 am

    5 stars
    What do you mean by 6 in Sausage Links cut into 3″ pieces?

    Reply
    • Kathi @ LaughingSpatula.com says

      September 13, 2018 at 7:58 am

      6 sausage links cut into 3″ pieces. I removed the extra ‘in’ word to make it easier to understand. Thanks for your note!

      Reply
  2. Leo says

    September 4, 2018 at 9:10 am

    5 stars
    Looks wonderful! One question: when do you add the parsley?

    Reply
    • Kathi @ LaughingSpatula.com says

      September 4, 2018 at 4:21 pm

      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 🙂

      Reply
  3. Denise says

    August 6, 2018 at 5:14 pm

    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.

    Reply
    • Kathi @ LaughingSpatula.com says

      August 6, 2018 at 5:42 pm

      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!

      Reply
  4. Michelle says

    June 7, 2018 at 5:02 pm

    Looking delicious! I am making it tonight with half the amount of chicken. Should I decrease the cook time?

    Reply
    • Kathi @ LaughingSpatula.com says

      June 7, 2018 at 5:25 pm

      Hi Michelle – nope, it should be just fine!

      Reply
  5. Connie says

    May 1, 2018 at 5:14 pm

    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?.

    Reply
    • Kathi @ LaughingSpatula.com says

      May 1, 2018 at 6:18 pm

      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!

      Reply
  6. Mackenzie Ellen Eysen says

    April 21, 2018 at 4:45 pm

    Would this be good with sweet potatoes as well?

    Reply
    • Kathi @ LaughingSpatula.com says

      April 21, 2018 at 4:55 pm

      Yes! Cut them in about 2 inch pieces as they take longer than white potatoes to cook.

      Reply
  7. Stafford H Burns says

    February 22, 2018 at 5:54 pm

    5 stars
    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!

    Reply
    • Kathi @ LaughingSpatula.com says

      February 22, 2018 at 7:22 pm

      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:).

      Reply
  8. Annette Briers says

    December 27, 2017 at 5:25 pm

    So easy and yummy. Definitely will be added to my rotation.

    Reply
  9. Amanda says

    September 24, 2017 at 11:16 am

    5 stars
    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.

    Reply
    • MAggie says

      February 19, 2018 at 1:05 am

      5 stars
      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 🙂

      Reply
      • Kathi @ LaughingSpatula.com says

        February 19, 2018 at 1:30 am

        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!

        Reply
  10. Crystel says

    June 23, 2017 at 11:52 pm

    5 stars
    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!

    Reply
    • Kathi @ LaughingSpatula.com says

      June 24, 2017 at 2:06 pm

      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!

      Reply
  11. Colleen says

    June 19, 2017 at 3:19 pm

    Does anyone have an estimated calorie count or nutrition information for this recipe?

    Reply
    • Kathi @ LaughingSpatula.com says

      June 19, 2017 at 3:33 pm

      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 :).

      Reply
      • Colleen says

        June 20, 2017 at 1:22 am

        5 stars
        Thank you so much! The meal was delicious!

        Reply
  12. Larry says

    May 7, 2017 at 5:50 pm

    5 stars
    My wife does not eat bone in chicken. Can I use boneless chicken breast instead!?

    Reply
    • Kathi @ LaughingSpatula.com says

      May 7, 2017 at 11:34 pm

      You bet! Just cut the potatoes smaller so they cook at the same time and reduce the cooking time to 30 minutes.

      Reply
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