Sometimes, after a long day, there’s nothing quite like that moment when the kitchen fills with the scent of roasted chicken and smoky sausage mingling with caramelized vegetables. This Chicken Thigh and Sausage Sheet Pan Dinner is exactly that kind of meal — no fuss, just a straightforward, hearty dinner that feels like it’s been waiting patiently for you to come home.
I remember the first time I threw this together, a bit distracted by a phone call that ran longer than I expected. The kitchen timer went off just as I was still untangling my thoughts, and I almost hesitated to open the oven door. But the golden skin on those thighs, the bubbling edges of sausage, and the vibrant roasted peppers and zucchini made it impossible not to dive in. There’s a satisfying crackle as you carve into the chicken, juices pooling just so, and the spices in the air pull you right back to the moment. It’s the kind of dinner that doesn’t demand perfection, just a little patience and a willingness to savor the simple things.
Why You’ll Love It:
- Everything roasts together on one pan, which means fewer dishes and more time to relax.
- The combination of smoky sausage and spiced chicken thighs hits a savory note that’s both comforting and exciting.
- It’s simple — and that’s kind of the point. No complicated steps, just solid flavors.
- The roasted vegetables add color and a slight sweetness that balances the meal, but you might find yourself wanting to add even more veggies.
A quick note: if you’re worried about crispiness, broiling at the end is a great touch, but keep an eye on things so nothing burns — I’ve had moments where I got distracted and almost overdid it.
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Chicken Thigh and Sausage Sheet Pan Dinner
- Total Time: 50 minutes
- Yield: 4 1x
Description
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 delicious and hassle-free meal.
Ingredients
6 bone-in, skin-on chicken thighs
12 ounces smoked sausage, sliced into 1/2-inch pieces
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 pieces
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 them thoroughly to coat evenly with the seasoning mixture.
Add the sliced smoked sausage, red bell pepper, yellow bell pepper, red onion, and zucchini to the bowl. Toss all the ingredients together until the vegetables and sausage are well coated with the seasoning.
Arrange the chicken thighs skin-side up on a large rimmed sheet pan, spacing them evenly.
Scatter the sausage and vegetables around the chicken thighs on the sheet pan in a single layer.
Place the sheet pan in the preheated oven and roast 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 the last 3 to 5 minutes to crisp the chicken skin and sausage edges, 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.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
Kitchen Notes: This dinner works well on any rimmed baking sheet you have, no fancy gear needed. I usually serve it with a simple green salad or some crusty bread to soak up the juices. If you want to switch things up, try swapping the sausage for chorizo or add a handful of cherry tomatoes to the pan for a burst of sweetness. Sometimes, I toss in a sprinkle of grated Parmesan at the end—though that’s more of a happy accident than a rule. And if you’re feeling adventurous, a drizzle of hot honey right before serving gives it an unexpected kick.
FAQ:
Q: Can I use boneless chicken thighs instead? A: You can, but the skin-on bone-in ones roast up juicier and with better flavor. Boneless will cook faster, so adjust your time accordingly.
Q: What if I don’t have smoked paprika? A: Regular paprika works fine, but the smoky kind really pulls the flavors together.
Q: Can I prep this ahead? A: You can toss everything with the seasoning the night before and refrigerate, then roast when you’re ready.
Ready to bring that cozy dinner feeling to your table? Give this sheet pan recipe a try and let the oven do the magic while you unwind.