Description
A hearty and flavorful one-pan dish featuring tender roasted chicken thighs, savory Italian sausage, and a colorful mix of potatoes, bell peppers, and onions. Perfect for a comforting family dinner with minimal cleanup and maximum taste.
Ingredients
Scale
Proteins
- 4 bone-in, skin-on chicken thighs (or chicken breasts if preferred)
- 2 sausage links (Italian sausage or your choice), sliced
Vegetables
- 4 medium potatoes (Yukon Gold or Russet), peeled and cut into 1-inch cubes
- 2 bell peppers (any color), sliced
- 1 medium onion, sliced
Seasonings and Oil
- 3 tablespoons olive oil
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- 2 teaspoons fresh thyme (optional, for garnish)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with cooking spray to prevent sticking.
- Prepare the Vegetables and Potatoes: Peel and cube the potatoes into 1-inch pieces. Slice the bell peppers and onion. Spread all vegetables evenly on the prepared baking sheet.
- Season the Vegetables: Drizzle olive oil over the vegetables. Sprinkle with dried oregano, garlic powder, smoked paprika, salt, and pepper. Toss everything well to ensure even coating of seasonings and oil.
- Add the Chicken and Sausage: Season the chicken thighs or breasts with salt, pepper, and extra smoked paprika for enhanced flavor. Nestle the chicken pieces amidst the vegetables on the baking sheet. Distribute the sausage slices around the chicken and vegetables evenly.
- Roast in the Oven: Place the baking sheet in the preheated oven and roast for 35-40 minutes. Flip the sausage and vegetables halfway through cooking to promote even browning. Ensure the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender when done.
- Finish and Serve: Remove the baking sheet from the oven once everything is golden brown and cooked through. Garnish with fresh thyme if desired for added aroma and presentation.
- Serve: Serve the roasted chicken, sausage, peppers, and potatoes hot directly from the pan. This makes a satisfying main course on its own or pairs wonderfully with a simple side salad or crusty bread.
Notes
- Use bone-in, skin-on chicken thighs for juicier results; boneless or skinless can be used but may cook faster.
- Feel free to swap Italian sausage for chorizo, bratwurst, or another favorite variety.
- To speed up cooking, cut potatoes into smaller pieces but watch closely to avoid overcooking.
- For a spicier dish, add crushed red pepper flakes with the other seasonings.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
