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
1 large red bell pepper, cut into 1-inch pieces
1 large yellow bell pepper, cut into 1-inch pieces
1 medium red onion, cut into 1-inch pieces
2 cups baby potatoes, halved
3 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon garlic powder
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).
In a large bowl, combine the olive oil, smoked paprika, garlic powder, dried oregano, salt, black pepper, and crushed red pepper flakes. Stir well to create the seasoning mixture.
Add the chicken thighs to the bowl and toss to coat them evenly with the seasoning mixture.
Place the seasoned chicken thighs on a large rimmed sheet pan, skin side up.
In the same bowl, add the sliced sausage, red bell pepper, yellow bell pepper, red onion, and baby potatoes. Toss everything together to coat with any remaining seasoning mixture.
Arrange the sausage and vegetables 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 reaches an internal temperature of 165°F (74°C) and the vegetables are tender and lightly browned.
If desired, broil for an additional 2-3 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