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

Calories 309kcal

Author Barbara Bianchi

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

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. Add sausage (*see note), marinated chicken thighs with the garlic to the pan, Drizzle about 1 tablespoon of olive oil over the chicken and season with salt and pepper.
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.

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.

Calories: 309kcal