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Published May 13, 2015 | Last Updated January 29, 2022 By Barbara Bianchi 13 Comments

One-Pan Roast Chicken and Potatoes

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One-pan roast chicken has tender marinated chicken thighs baked in their own juices on a bed of vegetables, sausage, and potatoes is an easy delicious one-pan meal. Perfect for a simple weeknight dinner.

One-Pan Roast Chicken and Potatoes


This recipe is a one-pan meal, which makes dinner super easy. I’ve prepared a free eBook of one-pan meals for you, so be sure to check out how to get your copy below!


I could go on and on about everything I love about this recipe. The fact that it’s deliciously gluten free and paleo. The aromatic, rustic flavors. The oh-so tender chicken, marinated in a Dijon mustard sauce, and roasted until the skin is perfectly crispy. The medley of hearty potatoes, carrots, onions, and pork sausage that cook in the chicken’s juices.

But I think my favorite thing by far is the fact that the entire meal is made in a single pan. Yes, that’s right. No need to worry about using a dozen pots and pans or having to make an additional side dish.

I have a large family so when I discovered this cooking method it seemed like sheer brilliance to me. 🙂

close up of finished meal

The central idea behind this type of dish is that the chicken is roasted in its own juices on a bed of vegetables and potatoes. Instead of using a whole chicken, I decided to use chicken thighs and to toss in pork sausage as well.

In my opinion, the sausage is essential, enhancing the other flavors. However, be sure to read the ingredients of the sausage you buy. Sausage fillings can sometimes contain gluten. I used bratwurst from Prairie Grove Farms.

Ingredients 

• For Marinade:
• extra-virgin olive oil
• gluten free balsamic vinegar (I use Bionaturae organic)
• gluten free  Dijon mustard (I use Annie’s Homegrown)
• garlic cloves
• Ingredients to Assemble in Roasting Pan:
• bone-in chicken thighs
• fully cooked gluten free pork sausage
• russet potatoes 
• onion 
• some more extra-virgin olive oil
• carrots 
• salt
• garlic powder
• parsley
• salt and pepper 

Instructions with step by step images

*Free printable recipe card is available at the end of the post.

I first marinated the chicken in Dijon mustard, vinegar, and garlic cloves for about an hour. 

Then when I was ready to begin cooking, I tossed the potatoes, onions, and carrots in a bowl with olive oil, salt, and garlic powder. I transferred them to the roasting pan to make a beautiful bed for my chicken to rest on.

Potatoes, onions, and carrots in a roasting pan

Make sure to sprinkle with a little fresh parsley for added color and flavor.

close up of vegetables seasoned with parsley

Next, I added the pork sausage, chicken thighs, and garlic cloves to the pan.

chicken added to vegetables in roasting pan

I drizzled about a tablespoon of olive oil over the chicken and seasoned with salt, pepper, and a little more chopped parsley.

close up of roasting pan with chicken drizzled with oil

All of those lovely ingredients get roasted in the oven for forty to fifty minutes. You only need to rotate the pan half way through so it cooks evenly. And it’s ready to serve!

finished meal on two white plates

Pro tips and recipe notes

  • Since the sausages take less time to cook, I have found that it is best to add them about 15 minutes before the chicken is done.
  • Add 1 hour to prep time for marinating the chicken.
  • Pat chicken skin as dry as possible when you’re ready to cook. Moist skin causes steam, making your cooked thighs mushy.

My family loved this recipe. Proof: in order for my son to take these photos after dinner, I had to set aside some of the chicken and potatoes. When my kids came back for seconds, they were horrified to see there was no more food left in the pan.

I promised they could have some more once the photos were finished. Of course, this also meant that there were no leftovers for the next day. 🙂 Enjoy! Have a happy and healthy week!

If you enjoy this recipe, you might also enjoy my ebook One-Pan Meals that has many more easy and delicious recipes for you to try using just one pan so you won’t have to spend hours cleaning dishes.

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Love chicken? Try these recipes

Keto Chicken Piccata

One-Pan Chicken Alfredo

Grainless Crispy Chicken Nuggets

Love this recipe as much as we do? Pin it!

This is my family's favorite dinner! | Healthy Easy Meal | Comfort Food | Gluten Free recipe | One Pan | Main dish

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5 from 2 votes

One-Pan Roast Chicken and Potatoes

Tender marinated chicken thighs roasted in their own juices on a bed of vegetables, sausage, and potatoes is a delicious one-pan meal.
Course Dinner
Cuisine American
Keyword chicken dinner, gluten free, one-pan meal, pan roasted chicken thighs
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 4
Calories 309kcal
Author Barbara Bianchi

Ingredients

  • For Marinade:
  • 2 tablespoons olive oil
  • 1 tablespoon gluten free Bionaturae organic balsamic vinegar
  • 1 tablespoon gluten free Annie's Homegrown Dijon mustard
  • 4 garlic cloves chopped
  • Ingredients to Assemble in Roasting Pan:
  • 2-3 pounds bone-in chicken thighs
  • 1 12- ounce package fully cooked gluten free pork sausage sliced (We enjoyed Prairie Grove Bratwurst in this dish.)
  • 5 russet potatoes peeled and cut up
  • 1 large onion cut into chunks
  • 4 large carrots sliced
  • 1/4 cup olive oil + 1 tablespoon to drizzle over chicken
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • parsley
  • salt and pepper to taste

Instructions

  • Marinate Chicken: Stir together 2 tablespoons olive oil, 1 tablespoon balsamic vinegar, 1 tablespoon Dijon mustard and 4 chopped garlic cloves. Toss chicken in marinade, cover and place in the refrigerator for an hour.
  • When you are ready to begin cooking:
    Preheat the oven to 425℉
    Stir together 1/4 cup of olive oil, 1/2 teaspoon salt and 1/2 teaspoon garlic powder in a bowl. Toss potatoes, onions and carrots with the oil mixture and transfer to your roasting pan. Sprinkle with parsley.
    Pat marinated chicken skin as dry as possible. Moist skin causes steam, making your cooked thighs mushy.
    Add chicken thighs with the garlic to the pan, Drizzle about 1 tablespoon of olive oil over the chicken and season with salt and pepper.
    Add sausage 15 minutes before chicken is done (*see note)
  • Place pan in the oven for 40-50 minutes, rotate the pan half way through. When the chicken juices run clear when pierced your one pan meal is ready to enjoy.

Notes

Since the sausages take less time to cook, I have found that it is best to add them about 15 minutes before the chicken is done.
Add 1 hour to prep time for marinating the chicken.

Nutrition

Calories: 309kcal
did you make this recipe? We want to see! Take a pic, and tag @glutenfreehomestead on Instagram.
  • About the Author
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About Barbara Bianchi

Barbara loves to bring fun into the kitchen and healthy food to the table. She also enjoys drinking coffee, eating a little chocolate, reading a good novel, going for walks and spending time with her family and friends.
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Filed Under: Chicken And Turkey Recipes, Dairy free, Dinner, Egg free, Nut free, Paleo, Recipe

Reader Interactions

Comments

  1. Samantha says

    May 14, 2015 at 1:46 am

    5 stars
    That looks delicious! I’m not gluten free, but I’d try this! 🙂 I’m curious though, have you ever made it without pork?

    Reply
    • Barbara says

      May 14, 2015 at 1:04 pm

      Sure, Samantha. You can make this without pork. 🙂

      Reply
  2. Nick #thisyearinmusic says

    May 14, 2015 at 11:51 am

    I’m a vegetarian, but otherwise this looks nice.

    Reply
    • Barbara says

      May 14, 2015 at 1:09 pm

      Hey Nick, I get that. Check out my vegetarian recipes by clicking on the “Recipes” tab and scrolling down to “Vegetarian”. There’s lots of choices for you there. 🙂

      Reply
  3. Alana says

    May 14, 2015 at 7:13 pm

    My stomach is growling! The one change I would make in this recipe is to substitute winter squash (such as butternut squash) for the potatoes. I am on Weight Watchers and I’ve learned to enjoy this substitution in baked dishes such as sausage and peppers. I think it would work here, too. (I would also use chicken sausage, but I don’t know if there are any gluten free brands.)

    Reply
    • Barbara says

      May 14, 2015 at 10:52 pm

      The squash sounds perfect. It’s the maranate and roasting with the chicken that gives this dish such great flavor so your choice of squash and preferred sausage will be fine.
      Aidells and Applegate are two brands that I know are gluten free. Let me know if you love this dish as much as my family does. 🙂

      Reply
  4. GiGi Eats says

    May 14, 2015 at 8:23 pm

    5 stars
    ONE PAN = my kind of meal!! 😉

    Reply
    • Barbara says

      May 14, 2015 at 10:57 pm

      Thanks GiGi, Ha ha I’ll have to make 2 pans next time to make sure I have enough to feed my crew here! 🙂

      Reply

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