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.
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. 🙂
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.
• 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
• some more extra-virgin olive oil
• garlic powder
• 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.
Make sure to sprinkle with a little fresh parsley for added color and flavor.
Next, I added the pork sausage, chicken thighs, and garlic cloves to the pan.
I drizzled about a tablespoon of olive oil over the chicken and seasoned with salt, pepper, and a little more chopped parsley.
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!
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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One-Pan Roast Chicken and Potatoes
- 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
- 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 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.
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