Description
A hearty and flavorful one-pan meal featuring roasted bone-in chicken thighs, Italian sausage, crispy potatoes, and colorful bell peppers, all seasoned with aromatic herbs and smoked paprika. Perfect for a comforting family dinner with minimal cleanup.
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 Oils
- 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 and ease cleanup.
- Prepare the Vegetables and Potatoes: Peel and cube the potatoes into 1-inch pieces. Slice the bell peppers and onion into even pieces. Spread all the vegetables evenly on the prepared baking sheet.
- Season the Vegetables: Drizzle the olive oil over the vegetables and sprinkle with dried oregano, garlic powder, smoked paprika, salt, and pepper. Toss thoroughly to coat all pieces evenly, ensuring maximum flavor.
- Add the Chicken and Sausage: Season the chicken thighs or breasts with salt, pepper, and a little extra smoked paprika. Nestle the chicken pieces into the bed of seasoned vegetables. Arrange the sliced sausage links around the chicken for even cooking.
- Roast in the Oven: Place the baking sheet in the preheated oven and roast for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender when pierced with a fork. Flip the sausage and vegetables halfway through cooking for even browning.
- Finish and Serve: Once cooked through and golden brown, remove from the oven. Optionally, garnish with fresh thyme to add a pop of flavor and color.
- Serve: Serve the roasted chicken, sausage, peppers, and potatoes hot straight from the pan. This dish pairs well with a simple side salad or crusty bread for a complete meal.
Notes
- You can substitute chicken breasts if you prefer lean meat, though cooking times may vary slightly.
- Feel free to use any type of sausage—chorizo or smoked sausage adds a different flavor profile.
- For extra crispiness on the potatoes, parboil them for 5 minutes before roasting.
- Fresh herbs like rosemary or parsley can also be used instead of thyme for garnish.
- Adjust seasoning to your taste, especially salt and smoked paprika for a smoky depth.
