Chicken and Italian Sausage Bake
Indulge in the comforting flavors of a hearty Chicken and Italian Sausage Bake, a one-pan dinner that’s bursting with robust Italian-inspired ingredients. Succulent bone-in chicken thighs and savory Italian sausage are paired with tender baby red potatoes, sweet red bell peppers, and juicy cherry tomatoes, all roasted together to perfection. Seasoned with aromatic garlic, oregano, basil, and smoked paprika, this dish is elevated by its irresistible golden crispy chicken skin and caramelized edges. With just 15 minutes of prep time and the rest handled in the oven, this effortless recipe makes it ideal for busy weeknights or casual gatherings. Garnished with fresh parsley, it’s a family-friendly meal packed with vibrant flavors, perfect to serve straight from the baking dish.
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Recipe Information
Ingredients
- 4 pieces bone-in, skin-on chicken thighs
- 4 links Italian sausage (mild or spicy)
- 1 pound baby red potatoes
- 1 large red bell pepper, sliced
- 1 medium yellow onion, sliced
- 1 cup cherry tomatoes
- 3 cloves garlic cloves, minced
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup chicken stock (optional)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Preheat the oven to 400°F (200°C).
Wash the baby red potatoes and slice them into halves or quarters, depending on size, ensuring they are approximately the same size for even cooking.
In a large mixing bowl, combine the potatoes, red bell pepper slices, yellow onion slices, cherry tomatoes, and minced garlic.
Drizzle the vegetables with 2 tablespoons of olive oil and season with oregano, basil, smoked paprika, salt, and black pepper. Toss until the vegetables are evenly coated.
Arrange the seasoned vegetables in an even layer on the bottom of a large, greased baking dish.
Pat the chicken thighs dry and rub the skin with 1 tablespoon of olive oil. Sprinkle each thigh lightly with a pinch of salt and black pepper.
Nestle the chicken thighs on top of the vegetables in the baking dish, skin-side up.
Place the Italian sausage links around the chicken and vegetables in the baking dish.
If using chicken stock, pour it around the edges of the dish to help keep everything moist while baking.
Bake in the preheated oven for 45-50 minutes, or until the chicken thighs reach an internal temperature of 165°F (74°C) and the sausage is fully cooked. The potatoes should be tender, and the chicken skin golden and crispy.
Remove the baking dish from the oven and let it rest for 5 minutes before serving.
Sprinkle with fresh parsley for garnish and serve warm from the baking dish. Enjoy!
Nutrition Facts
Calories |
3036 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 217.6 g | 279% | |
| Saturated Fat | 59.2 g | 296% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 686 mg | 229% | |
| Sodium | 5457 mg | 237% | |
| Total Carbohydrate | 107.2 g | 39% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 20.7 g | ||
| Protein | 170.2 g | 340% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 295 mg | 23% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 5166 mg | 110% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
