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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


  • 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.
    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.


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