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