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One Pan Chicken, Italian Sausage, and Veggies

When you are searching for a robust, "all-in-one" meal that delivers maximum flavor with minimal cleanup, this One-Pan Italian Sausage and Veggies is a kitchen triumph. This recipe combines the savory depth of hot Italian sausage with succulent bone-in, skin-on chicken thighs, creating a high-protein feast that satisfy the heartiest appetites. By roasting these proteins alongside Yukon Gold potatoes and a colorful medley of sweet peppers, you allow the rendered fats and juices to season the vegetables naturally. It is a rustic, "peasant-style" dish that feels incredibly luxurious, perfectly balancing the heat of the sausage with the natural sweetness of roasted onions.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Servings: 6

Ingredients

  • 4 large Hot Italian Sausage links
  • 2 tbsp Olive Oil divided
  • 6 Bone-in Skin-on Chicken Thighs
  • 1/2 lb Assorted Sweet Peppers seeded and halved/quartered
  • 1 small Red Onion sliced
  • 1/2 Yellow Onion sliced
  • 4 large Yukon Gold Potatoes quartered
  • 2 tsp Dried Italian Herbs
  • 2 tsp Kosher Salt plus more to taste
  • To taste Freshly Ground Black Pepper
  • 1 tbsp Fresh Italian Parsley chopped

Instructions

  • Preparation: Preheat your oven to 450°F (230°C).
  • Sear the Sausage: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the sausage links and cook for about 3 minutes per side until browned. Pro Tip: Pierce the sausages lightly with a knife while they cook to release some of the fats and juices.
  • Prep the Meat: Remove the sausages from the heat. Once cool enough to handle, cut them into 2-inch slices. Return the slices to the pan with any accumulated juices. Use a sharp knife to cut two slashes down to the bone on the skin side of each chicken thigh.
  • The Big Mix: In a large mixing bowl, combine the peppers, red and yellow onions, and potato chunks. Add the chicken thighs and the sliced sausage (including the juices from the pan).
  • Season: Sprinkle with kosher salt, black pepper, and dried Italian herbs. Drizzle with the remaining tablespoon of olive oil.
  • Coat: Use your hands to toss the ingredients for 3–4 minutes until everything is thoroughly coated in the seasoned oil.
  • Roast: Transfer everything to a large, heavy-duty roasting pan. Arrange the chicken thighs skin-side up and position the potatoes near the top for maximum crisping.
  • Bake: Roast for 1 hour, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are caramelized and tender.
  • Finish: Garnish with fresh chopped parsley and an extra sprinkle of salt if needed. Serve hot.

Notes

  • Chicken Skin: For the crispiest skin, ensure the chicken thighs are patted dry with a paper towel before you add them to the mixing bowl.
  • Pan Spacing: If your roasting pan is too small, use two baking sheets. Crowding the pan will cause the vegetables to steam rather than roast and caramelize.
  • Potato Size: Try to keep your potato quarters uniform in size so they cook at the same rate as the chicken.
  • Sausage Swap: If you prefer less heat, use Sweet Italian Sausage. For a Paleo/Whole30 version, ensure your sausages are free of sugar and nitrates.