Some nights, the idea of juggling pots and pans feels completely overwhelming. That’s exactly when this Chicken Thigh and Sausage Sheet Pan Dinner steps in to save the day. Everything cooks together on one baking tray—juicy chicken thighs with crispy skin, smoky sausage slices, and tender roasted veggies. It’s the kind of meal that fills the whole kitchen with that cozy roasted scent you can’t help but follow.
I remember the first time I tried this recipe. The oven timer was buzzing somewhere between impatient and hopeful, and I was distracted by a phone call that pulled me away for a few minutes—probably too long. When I finally got back, the chicken skin had that perfect golden crunch I was hoping for, and the potatoes were soft enough to mash with a fork but still held their shape. The sausage added this unexpected burst of smoky richness, and the veggies had caramelized edges that made me almost forget about setting the table. It was less than an hour from start to finish, and that’s exactly the kind of dinner that makes me want to cook again the next day.
Why You’ll Love It:
- Everything cooks together on one pan, which means less mess and more time to relax.
- The combination of chicken, sausage, and vegetables offers a balance of juicy, smoky, and sweet flavors.
- It’s simple — and that’s kind of the point. No complicated steps or rare ingredients.
- Roasting at a high temperature crisps the chicken skin nicely, but be ready to watch it closely if you decide to broil at the end.
If you’re nervous about timing or getting everything to cook just right, don’t worry. The recipe’s forgiving, and leftovers reheat well without losing too much of their texture.
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Chicken Thigh and Sausage Sheet Pan Dinner
- Total Time: 50 minutes
- Yield: 4 1x
Description
A flavorful and easy one-pan meal featuring juicy chicken thighs, savory sausage, and roasted vegetables all cooked together on a sheet pan for a delicious and hassle-free dinner.
Ingredients
6 bone-in, skin-on chicken thighs
12 ounces smoked sausage, sliced into 1/2-inch pieces
2 medium red bell peppers, cut into 1-inch strips
1 large red onion, cut into 1-inch wedges
3 medium Yukon gold potatoes, cut into 1-inch cubes
3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes
2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Preheat the oven to 425°F (220°C). Line a large sheet pan with aluminum foil or parchment paper for easy cleanup.
In a large bowl, combine the olive oil, garlic powder, smoked paprika, dried oregano, salt, black pepper, and crushed red pepper flakes. Stir to create a seasoning mixture.
Add the chicken thighs to the bowl and toss to coat evenly with the seasoning mixture.
In a separate bowl, add the sliced smoked sausage, red bell peppers, red onion wedges, and cubed potatoes. Drizzle with 1 tablespoon olive oil and toss to coat.
Arrange the seasoned chicken thighs skin-side up on the prepared sheet pan, spacing them evenly.
Distribute the sausage and vegetable mixture around the chicken thighs on the sheet pan in a single layer.
Place the sheet pan in the preheated oven and roast for 30 to 35 minutes, or until the chicken thighs reach an internal temperature of 165°F (74°C) and the potatoes are tender when pierced with a fork.
If desired, broil for an additional 2 to 3 minutes to crisp the chicken skin and sausage edges, watching carefully to prevent burning.
Remove the sheet pan from the oven and let rest for 5 minutes.
Sprinkle the chopped fresh parsley over the chicken, sausage, and vegetables before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
Kitchen Notes: You don’t need fancy equipment here; a sturdy rimmed sheet pan does the job nicely. I usually serve this with a light green salad to balance the richness, but sometimes I just grab extra crusty bread to soak up those pan juices. If you want to switch things up, try swapping the red bell peppers for sweet potatoes, or use spicy sausage for a little kick—though I haven’t tested every variation, so results might vary. Roasting the veggies a little longer before adding the sausage and chicken can give you a more caramelized texture if that’s your thing.
FAQ:
Can I use boneless chicken thighs? You can, but the cooking time might be shorter and the skin won’t crisp up the same way.
Is it possible to prepare this ahead of time? You can season everything in advance and refrigerate, then roast when you’re ready.
What sides go well with this dish? A simple salad or steamed greens work well, or even a tangy coleslaw to cut through the richness.
Give this Chicken Thigh and Sausage Sheet Pan Dinner a try when you want a comforting meal without too much fuss. Once you’ve tasted those roasted flavors mingling on one pan, it might just become a new favorite for busy evenings.