Description
A flavorful and easy one-pan meal featuring juicy chicken thighs, savory sausage, and roasted vegetables all cooked together on a sheet pan for a delicious and hassle-free dinner.
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, sliced into 1/2-inch rounds
3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes
Instructions
Preheat the oven to 425°F (220°C).
In a large bowl, combine the olive oil, garlic powder, smoked paprika, dried thyme, dried oregano, salt, black pepper, and crushed red pepper flakes. Stir well to create a seasoning mixture.
Add the chicken thighs to the bowl and toss to coat them evenly with the seasoning mixture.
Place the seasoned chicken thighs on a large rimmed sheet pan, skin side up.
Add the sliced sausage, red bell pepper, yellow bell pepper, red onion, and zucchini to the bowl with any remaining seasoning mixture and toss to coat the vegetables and sausage evenly.
Arrange 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 35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.
If desired, broil for an additional 2-3 minutes to crisp the chicken skin and sausage edges, watching carefully to avoid burning.
Remove the sheet pan from the oven and let rest for 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes