Chicken Thigh and Sausage Sheet Pan Dinner
A flavorful and easy one-pan dinner featuring juicy chicken thighs, savory sausage, and roasted vegetables, all cooked together on a sheet pan for a quick and delicious meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4
Ingredients
8 bone-in, skin-on chicken thighs
12 ounces smoked sausage, sliced into 1/2-inch rounds
1 large red bell pepper, cut into 1-inch pieces
1 large yellow bell pepper, cut into 1-inch pieces
1 medium red onion, cut into 1-inch chunks
2 medium zucchinis, cut into 1/2-inch thick half-moons
3 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes
2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Preheat the oven to 425°F (220°C).
In a large bowl, combine the olive oil, smoked paprika, garlic powder, dried oregano, salt, black pepper, and crushed red pepper flakes. Stir well to create the seasoning mixture.
Add the chicken thighs to the bowl and toss to coat them evenly with the seasoning mixture.
Place the seasoned chicken thighs skin-side up on a large rimmed baking sheet.
In the same bowl, add the sliced sausage, red bell pepper, yellow bell pepper, red onion, and zucchini. Toss the vegetables and sausage with any remaining seasoning mixture until well coated.
Arrange the sausage and vegetables around the chicken thighs on the baking sheet in a single layer.
Bake in the preheated oven for 30 to 35 minutes, or until the chicken thighs reach an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.
If desired, switch the oven to broil for 2-3 minutes to crisp the chicken skin further, watching carefully to prevent burning.
Remove the sheet pan from the oven and let rest for 5 minutes.
Sprinkle the chopped fresh parsley over the chicken, sausage, and vegetables before serving.