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