This baked chicken and sausage cooks on a sheet pan with potatoes and green beans. It’s a great meal for busy weeknights. The prep work is quick and easy, and the cooking time is all hands off. As a plus, the sheet pan is lined with parchment paper so even clean-up is a snap.
With juicy chicken drums, flavorful Italian sausage, red potatoes and green beans, this meal is sure to please. Sometimes the simplest ingredients can yield extraordinary results!
As the ingredients roast the juices release combining with the potatoes and green beans adding even more flavor to this generously seasoned dish. Add a side of chimichurri sauce to make it out of this world!
If you are looking for more easy dinner recipes that won’t break the bank, try this roasted chicken and this baked Italian sausage and potatoes.
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Ingredients
- Chicken – Dark meat chicken is best for this recipe. I like chicken drums, but chicken thighs will work too. Using chicken breast is not recommended.
- Sausage – Use fresh sausage. We use mild Italian, but hot, sweet Italian, or bratwurst can be substituted.
- Vegetables – Green beans and small red potatoes, small gold potatoes can be substituted.
- Herbs and spices – Salt, garlic powder, onion powder, Italian seasoning, and black pepper season the chicken and vegetables perfectly.
- Olive oil – Is used with the seasonings to coat the potatoes and green beans.
- You will also need – Large, rimmed baking sheet (a half sheet pan), parchment paper, meat thermometer
- See the recipe card for quantities and preparation.
Instructions
Preheat the oven to 375°F. and line a large, rimmed baking sheet with parchment paper.
Add the salt, garlic powder, onion powder, Italian seasoning, and black pepper to a small bowl. Stir to combine.
Add the potatoes and green beans to a large bowl. Add the olive oil and half the seasoning mix. Reserve the remaining mix for the chicken. Stir and toss until coated.
Arrange the chicken on the baking sheet leaving plenty of space between them. Place larger pieces towards the edges.
Sprinkle both sides of the chicken with the reserved seasoning mix.
Now, arrange the sausage on the baking sheet, leaving space between the chicken and sausages.
Next, arrange the vegetables to fill the gaps between the chicken and sausage. Make sure everything sits flat and is not mounded. It should all fit snuggly.
Bake the chicken, sausage, and vegetables for 60-75 minutes or until the chicken and sausage reach an internal temperature of at least 165°, and the potatoes are tender. Use an instant read thermometer to make sure.
Serve with a side of chimichurri and lime wedges, if desired. Enjoy!
Frequently asked questions
Any fresh sausage will work. We use mild Italian sausage, but you can substitute with hot or sweet Italian sausage and bratwurst to name a few. Just make sure to cook it to a safe internal temperature.
It is important to use only dark meat chicken in this recipe. The drums and thighs will hold up to the temperature and cooking time.
Potatoes and green beans. The potatoes roast to a nice golden color and the green beans become a little charred on the ends and are so tasty. Root vegetables hold up best to the baking time.
Storing instructions
Store any leftover baked chicken, sausage, and vegetables in an airtight container in the refrigerator for 3-4 days. To freeze, cool the leftovers and place them in an airtight, freezer-safe container. Freeze for up to 2 months.
For more information on food storage and safety guidelines visit U.S. Department of Agriculture and foodsafety.gov.
📖 Recipe
Baked Chicken and Sausage
Ingredients
- 1½-2 pounds Chicken Drums or chicken thighs 4-5 pieces
- 1-1¼ pound Italian Sausage mild, hot, or sweet 4-5 sausages
- 1½ teaspoon Salt
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Italian Seasoning
- ¼ teaspoon Black Pepper
- 2 tablespoons Olive Oil
- 1 pound Small Red Potatoes sliced in halves or quarters depending on their size (small gold potatoes can also be used
- 10 ounces Fresh Green Beans trim and cut large ones in half
Instructions
- Preheat the oven to 375°F. and line a large, rimmed baking sheet with parchment paper.
- Add the salt, garlic powder, onion powder, Italian seasoning, and black pepper to a small bowl. Stir to combine.
- Add the potatoes and green beans to a large bowl. Add the olive oil and half the seasoning mix. Reserve the remaining mix for the chicken. Stir and toss until coated.
- Arrange the chicken on the baking sheet leaving plenty of space between them. Place larger pieces towards the edges.
- Sprinkle both sides of the chicken with the reserved seasoning mix.
- Now, arrange the sausage on the baking sheet, leaving space between the chicken and sausages.
- Next, arrange the vegetables to fill the gaps between the chicken and sausage. Make sure everything sits flat and is not mounded. It should all fit snuggly.
- Bake the chicken, sausage, and vegetables for 60-75 minutes or until the chicken and sausage reach an internal temperature of at least 165°, and the potatoes are tender. Use an instant read thermometer to make sure.
- Serve with a side of chimichurri and lime wedges, if desired. Enjoy!
Notes
Nutrition
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only.
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