Dinner can be as easy as you want it to be, and it doesn’t get any easier than a chicken and sausage sheet pan supper. Feel free to add on whatever dried herbs and spices you wish in order to make this dish as flavorful as possible. I usually add dried thyme and dried rosemary along with garlic powder and onion powder to both the potatoes and chicken thighs.
For more chicken thigh recipes, try my chicken thighs with mustard sauce and my roasted chicken with mushroom jus.
Prep Time 5 minutes
Bake Time 45 minutes
Serves 4-6
Ingredients
2 lbs russet potatoes, chopped
4-6 bone-in, skin-on chicken thighs
1 lb package Italian sausages
2 tbsp olive oil
salt and pepper
Instructions
Preheat the oven to 400 F, then line a sheet pan with either non-stick foil, or regular aluminum foil sprayed with non-stick cooking spray.
Place your chopped up potatoes on your prepared sheet pan, pour olive oil over top, toss together making sure all of your potatoes are coated, then season with salt and pepper. On a cutting board, season your chicken thighs with salt and pepper on both sides, then nestle within the potatoes. Finally, place your sausage links throughout the sheet pan.
Place your sheet pan in the oven and roast for 45 minutes.
Allow the chicken and sausages to rest for roughly 5-10 minutes once everything comes out of the oven, then serve.
Enjoy your chicken and sausage sheet pan supper with a fresh green salad, or a steam-in-the-bag frozen vegetable.