Sheet pan roast chicken with tender marinated chicken thighs baked in their own juices on a bed of vegetables, sausage, and potatoes is an absolutely mouthwatering recipe that will tantalize your taste buds and leave you craving for more.
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 sheet pan roast chicken 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 crispy. The medley of hearty potatoes, carrots, onions, and pork sausage that cook in the chicken’s juices.
The joy of sheet pan meals: flavorful and convenient
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.
As a busy home cook with a large family, I always seek ways to simplify my cooking process without compromising on taste. So when I discovered this cooking method it seemed like sheer brilliance to me. 🙂
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.
Marinating the chicken: elevating flavor
To achieve the ultimate depth of flavor, marinating the chicken is a crucial step. I let the chicken thighs soak in a tantalizing blend of Dijon mustard, vinegar, and garlic cloves for an hour, allowing the flavors to meld together and infuse the meat.
The result? Juicy, tender chicken with a delectable tang that will have your taste buds dancing with delight.
In a minute, I’ll show you how easy it is to make. But first, a little about some of the ingredients I’m using.
• Extra-virgin olive oil adds a luscious, silky texture to the chicken but also imparts its distinct fruity and peppery notes, enhancing the overall flavor and ensuring a moist and succulent final result.
• Gluten free balsamic vinegar is a rich, sweet, syrupy vinegar that originates from Modena, Italy. It enhances the chicken’s flavor infusing it with its distinct taste.
• Dijon mustard adds a unique tanginess and depth of flavor to the marinade. Be sure the one you choose is gluten free. While you can experiment with different types of mustard, Dijon’s smooth texture and complex profile beautifully complement the other ingredients resulting in a delightful outcome.
• Garlic cloves offer a hint of savory flavor that perfectly complements all the other ingredients in this recipe.
To Assemble in Roasting Pan:
• Bone-in chicken thighs with the skin are the secret to moist and flavorful meat. As the chicken roasts in the oven, the skin works its magic, creating a tantalizing crispy exterior while keeping the meat tender and succulent.
• Fully cooked gluten free pork sausage takes this dish to the next level, ensuring every bite is bursting with flavor. If you prefer an alternative to pork sausage, you can go with chicken or turkey sausage instead.
However, be sure to read the ingredients of the sausage you buy. Sausage fillings can sometimes contain gluten.
• Russet potatoes, onions, and carrots are tossed in a mixture of extra-virgin olive oil, salt, and garlic powder before adding them to your sheet pan. Then the veggies are garnished with parsley. Yum.
Ready to make it? Grab your sheet pan and let’s get cooking!
Instructions with step by step images
*Free printable recipe card is available at the end of the post.
First, I marinated the chicken in Dijon mustard, vinegar, and garlic cloves for about an hour.
Then when I was ready to begin cooking, I placed the oven rack in the middle of the oven. The middle rack offers the most even heat and air circulation which helps everything to roast consistently. Then preheat the oven to 425° F.
I tossed the potatoes, onions, and carrots in a bowl with olive oil, salt, and garlic powder. Then I transferred them to the roasting pan to make a beautiful bed for my chicken to rest on.
For added color and flavor, make sure to sprinkle with a little fresh parsley.
The picture below shows the pork sausage, chicken thighs, and garlic cloves added to the pan. Next time, I’ll add the sausage about 15 minutes before the meal is done because they’re already fully cooked sausage and take less time to brown.
I drizzled about a tablespoon of olive oil over the chicken and seasoned with salt, pepper, and a little more chopped parsley.
The oil helps to promote browning and crisping, resulting in that delightful texture and golden color.
All of those lovely ingredients get roasted in the oven for forty to fifty minutes depending on the size and thickness of the chicken and the desired doneness.
You only need to rotate the pan half way through so it cooks evenly.
When the chicken juices run clear when pierced with a fork, they’re ready or you can use a meat thermometer. Avoiding contact with the bone, insert the thermometer into the thickest part of the chicken thigh,.
The internal temperature should reach 165°F (74°C) for perfectly cooked, safe-to-eat chicken.
And your sheet pan roast chicken dinner is ready! Serve it with a fresh green salad or crusty garlic bread.
Pro tips and recipe notes
• Can I prep this recipe ahead of time?
While this dish is best enjoyed fresh out of the oven, you can certainly prepare the marinade and chop the vegetables up to a day before to save time. Keep them covered in separate airtight containers in the refrigerator.
• Can I make this recipe without potatoes?
Of course! If you prefer to skip the potatoes or want a lower-carb option, you can omit them from the recipe.
• Can I use other herbs in addition to parsley for added flavor?
Absolutely! While parsley adds a lovely freshness, you can experiment with other herbs such as thyme, rosemary, or even a sprinkle of dried oregano. These aromatic herbs would infuse the dish with their unique fragrances.
• What other vegetables can I include in the sheet pan roast?
Indeed, feel free to get creative with your vegetable selection! While I recommend potatoes, onions, carrots, and garlic cloves for their robust flavors, you can also incorporate other vegetables such as Brussels sprouts, bell peppers, or even parsnips to add variety.
• Can I freeze leftovers for future meals?
For future meals, leftovers will keep in an airtight container in the refrigerator for 4-5 days or you can freeze the leftovers. To ensure they are well-sealed to prevent freezer burn, place the cooled leftovers in airtight containers or freezer bags. When you’re ready to enjoy them again, simply thaw and reheat for a delightful meal at your convenience.
Ultimately, my family loved this sheet pan roast chicken 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. Because 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!
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.
Love chicken? Try these recipes
Stir Fry Chicken With Sugar Free Teriyaki Sauce – This is nourishing and quick to make with lots of vegetables, easy homemade sauce, and tender chicken. And best of all, it’s keto, lowcarb, and gluten free.
Gluten-Free Chicken Fajitas: Recreate Restaurant Quality in Your Kitchen: This is made with tender chicken infused with homemade fajita seasonings, colorful bell peppers and caramelized onions. It’s gluten free, dairy free, and low carb!
Keto Chicken Piccata This buttery and lemony keto chicken piccata is a super low-carb twist on an easy delicious family favorite.
One-Pan Chicken Alfredo This creamy chicken Alfredo is a nutritious, protein-packed, and delicious one-pan meal.
Grainless Crispy Chicken Nuggets These nuggets are coated in a spicy batter before frying. Absolutely delicious and go from stovetop to your table in 30 minutes flat.
Chicken And Broccoli With Gluten Free Stir Fry Sauce – This gluten free chicken and broccoli is easy to make at home but tastes just like a restaurant-quality dish. It goes from stovetop to table in 30 minutes.
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Easy Sheet Pan Roast Chicken and Potatoes
- For Marinade:
- 2 tablespoons extra-virgin 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
- 12- ounce package fully cooked gluten free pork sausage sliced
- 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
- salt and pepper to taste
- 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 large bowl. Toss potatoes, onions and carrots with the oil mixture and transfer to your roasting pan. Sprinkle with parsley. Add chicken thighs with the garlic to the pan. Drizzle about 1 tablespoon of oil over the chicken and season with salt and pepper.
- Place pan in the oven for 40-50 minutes depending on the size and thickness of the chicken and the desired doneness. Rotate the pan half way through so it cooks evenly.Add sausage slices 15 minutes before chicken is done. (See note.)When the chicken juices run clear when pierced your one pan meal is ready to enjoy.
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