Easy Sheet 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.
Servings 4
Calories 309kcal
Ingredients
- 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
- 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.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
- 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.2-3 pounds bone-in chicken thighs, 5 russet potatoes, 1 large onion, 4 large carrots, 1/4 cup olive oil + 1 tablespoon to drizzle over chicken, 1/2 teaspoon salt, 1/2 teaspoon garlic powder, parsley, 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.12- ounce package fully cooked gluten free pork sausage
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.
• 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?
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?
Leftovers will keep in an airtight container in the refrigerator for 4-5 days or you can freeze the leftovers for future meals. Place the cooled leftovers in airtight containers or freezer bags, ensuring they are well-sealed to prevent freezer burn. When you're ready to enjoy them again, simply thaw and reheat for a delightful meal at your convenience.
Nutrition
Calories: 309kcal
did you make this recipe? We want to see! Take a pic, and tag @glutenfreehomestead on Instagram.
