Description
Chicken, Sausage, Peppers, and Potatoes
Ingredients
4 bone-in, skin-on chicken thighs
4 Italian sausages (mild or spicy)
4 medium potatoes, cut into chunks
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 medium onion, sliced
4 cloves garlic, minced
3 tbsp olive oil
1 tsp paprika
1 tsp dried oregano
1/2 tsp crushed red pepper flakes (optional)
Salt and pepper to taste
2 tbsp fresh parsley, chopped (for garnish)
Directions
Preheat oven to 425°F (220°C). Grease a large roasting pan or baking dish.
Season and prepare: In a large bowl, toss potatoes, peppers, and onion with olive oil, garlic, paprika, oregano, salt, and pepper. Spread the mixture evenly in the roasting pan.
Add chicken and sausage: Nestle chicken thighs and sausages among the veggies, skin-side up. Drizzle with an additional tablespoon of olive oil and sprinkle with crushed red pepper flakes if using.
Roast: Bake for 45–50 minutes, or until the chicken skin is golden and crispy, the sausages are cooked through, and the potatoes are tender. Stir the veggies halfway through cooking for even browning.
Garnish and serve: Sprinkle with fresh parsley and serve hot with crusty bread or a simple salad!
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 4
Calories: ~450 kcal per serving
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Step-by-Step Guide
Follow these detailed instructions for a perfect one-pan meal. First, preheat your oven to 425°F (220°C) and grease a large, heavy-duty roasting pan or rimmed baking sheet. In a large mixing bowl, combine the potato chunks, sliced peppers, sliced onion, and minced garlic. Drizzle with 2 tablespoons of olive oil and sprinkle with paprika, dried oregano, salt, and pepper. Toss thoroughly until all vegetables are evenly coated. Transfer this mixture to your prepared pan, spreading it into a single, even layer.
Next, pat the chicken thighs dry with a paper towel and season both sides with salt and pepper. Nestle the chicken thighs and whole sausages into the bed of vegetables, ensuring the chicken skin is facing up. Drizzle the remaining tablespoon of olive oil over the meat. For extra flavor, sprinkle optional red pepper flakes over everything. Place the pan in the preheated oven on the center rack. Roast for 25 minutes, then carefully remove the pan. Use a spatula to stir and flip the vegetables for even cooking and browning. Return the pan to the oven for another 20-25 minutes, until the chicken skin is deeply golden and crispy, the sausages are cooked through, and the potatoes are fork-tender.
Serving Suggestions
This hearty dish is a complete meal on its own, but a few simple sides can elevate it. Serve directly from the pan at the table for a rustic, family-style presentation. A loaf of warm, crusty bread is perfect for soaking up the delicious pan juices. For a fresh contrast, pair it with a simple arugula salad dressed with lemon vinaigrette. Alternatively, a dollop of garlic aioli or a sprinkle of grated Parmesan cheese adds a rich, creamy element.
How-to Summary
This one-pan dinner is built on a simple formula: season and coat hearty vegetables in oil and spices, then top with protein and roast. The high oven temperature ensures crispy chicken skin and tender potatoes. The key steps are tossing the vegetables in seasoning, arranging the meat on top, and stirring the vegetables halfway through the cooking time for perfect, even results.
Frequently Asked Questions
Can I use boneless, skinless chicken thighs? Yes, but reduce the cook time by 5-10 minutes to prevent drying out, and note you will lose the crispy skin texture.
What other vegetables can I add? Carrots, parsnips, or fennel are excellent additions. Cut them to a similar size as the potatoes for even cooking.
How do I know when the sausages are fully cooked? They should be browned and firm, and an instant-read thermometer inserted into the center should read 160°F (71°C).
Can I prepare this ahead of time? You can chop the vegetables and season the chicken up to a day in advance. Store them separately in the refrigerator and combine just before roasting.
My potatoes aren’t browning. What went wrong? The pan may be overcrowded, steaming the vegetables instead of roasting them. Use a larger pan or two separate sheets to ensure everything is in a single layer.
Common Mistakes to Avoid
- Overcrowding the Pan: This is the most common error. Vegetables must be in a single layer to roast properly, not steam.
- Not Stirring the Vegetables: Skipping the halfway stir will result in unevenly cooked and browned veggies.
- Using the Wrong Potato: Waxy potatoes like red or Yukon Gold hold their shape best. Avoid Russets, which can become mushy.
- Underseasoning: Be generous with salt and pepper when tossing the vegetables, as they form the flavor base for the entire dish.
Conclusion
This Chicken, Sausage, Peppers, and Potatoes recipe is the ultimate reliable weeknight dinner. It delivers maximum flavor with minimal cleanup, combining savory protein and roasted vegetables in one pan. By following the step-by-step guide and avoiding common pitfalls, you can achieve a restaurant-quality meal with ease. It’s a versatile, crowd-pleasing dish that proves simple ingredients, cooked well, are always a winning combination.