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. Â (or any link sausage of your choice) Â 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, Â and sausage, to a regular old 9 x 13 baking dish. Â 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. Â 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. Â
In the oven it goes for about an hour. Â 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). Â 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. Â 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? Â 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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Pin RecipeA 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 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
- 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
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Preheat oven to 400 degrees.
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Arrange chicken, sausage, potatoes and onion in a 9 x 13 inch baking pan. Sprinkle with salt and pepper.
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Combine marinade ingredients in small bowl or jar.
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Pour marinade over chicken and gently toss to coat.
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Bake one hour or until chicken reaches 165 degrees internally and potatoes are tender.
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Serve with bread and a simple green salad if desired.
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. Â 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? Â Just use regular but I do like the smoky flavor it imparts.
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!
What do you mean by 6 in Sausage Links cut into 3″ pieces?
6 sausage links cut into 3″ pieces. I removed the extra ‘in’ word to make it easier to understand. Thanks for your note!
Looks wonderful! One question: when do you add the parsley?
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 🙂
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.
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!
Looking delicious! I am making it tonight with half the amount of chicken. Should I decrease the cook time?
Hi Michelle – nope, it should be just fine!
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?.
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!
Would this be good with sweet potatoes as well?
Yes! Cut them in about 2 inch pieces as they take longer than white potatoes to cook.
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!
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:).
So easy and yummy. Definitely will be added to my rotation.
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.
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 🙂
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!
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!
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!
Does anyone have an estimated calorie count or nutrition information for this recipe?
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 :).
Thank you so much! The meal was delicious!
My wife does not eat bone in chicken. Can I use boneless chicken breast instead!?
You bet! Just cut the potatoes smaller so they cook at the same time and reduce the cooking time to 30 minutes.