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Savory Potato Chicken and Sausage Bake

A delicious one-pan dinner featuring crispy potatoes, juicy chicken thighs, and caramelized sausage, all roasted to perfection in the oven for a hassle-free meal.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Components
  • 700 g bone-in, skin-on chicken thighs Skin-on is essential for flavor and crispy skin.
  • 500 g baby potatoes or Yukon Gold potatoes Halved or cut into 3cm chunks.
  • 350 g smoked kielbasa or andouille sausage Sliced into 1.5cm rounds.
Vegetables
  • 1 large red bell pepper Cut into 3cm pieces.
  • 1 large yellow bell pepper Cut into 3cm pieces.
  • 1 medium red onion Cut into wedges.
  • 4 cloves garlic Peeled and lightly crushed.
Seasoning
  • 4 tablespoons olive oil
  • 2 teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried Italian seasoning or dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon cayenne pepper Optional.
  • 1 and 1/2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon Worcestershire sauce
  • to taste fresh flat-leaf parsley Roughly chopped, for finishing.

Method
 

Preparation
  1. Preheat your oven to 220°C (425°F) for at least 20 minutes.
  2. Line a large rimmed baking sheet with aluminum foil or leave unlined. Drizzle olive oil over the surface.
  3. In a small bowl, mix oil with spices for the seasoning.
Mix and Arrange
  1. Toss potatoes with a third of the seasoning mixture and arrange them cut-side-down on the prepared baking sheet.
  2. Toss sausage slices with a quarter of the seasoning and add them to the pan.
  3. Scatter vegetables and crushed garlic across the pan, then drizzle remaining seasoning over them.
  4. Pat the chicken thighs dry, season them with the last of the seasoning, and place them skin-side-up on the pan.
Roasting
  1. Roast in the oven for 45–50 minutes, without opening for the first 35 minutes.
  2. After 35 minutes, check potatoes and turn if needed but leave chicken undisturbed.
  3. Ensure chicken reaches 74°C (165°F) internal temperature, then remove from oven and rest for 5 minutes.
Serving
  1. Sprinkle parsley over the dish and serve family-style straight from the pan.

Notes

Use the largest pan available to ensure the ingredients have enough space to roast evenly. Variations may include using chorizo and Mediterranean spices or adding mustard for extra flavor.