If you’re on the hunt for a weeknight winner that bursts with bold flavors and minimal fuss, this Italian Chicken and Sausage Sheet Pan Bake Recipe is an absolute game-changer. It brings together tender, juicy chicken thighs, savory Italian sausages, and vibrant roasted veggies all cooked on one pan—making cleanup just as easy as the prep. The harmony of herbs, spices, and that irresistible roasted aroma makes it a standout comfort meal that’s perfect for any day of the week.
Ingredients You’ll Need
Every ingredient in this Italian Chicken and Sausage Sheet Pan Bake Recipe plays a crucial role in creating a balance of taste, texture, and color that will make your dinner table pop. From hearty potatoes that soak up juices to vibrant peppers adding just the right sweetness, these essentials come together effortlessly.
- 4 bone-in chicken thighs: Thighs stay juicy and flavorful during roasting, giving the dish its hearty protein.
- 4 Italian sausages (mild or hot): Choose your heat preference to add a savory, spiced kick.
- 1 1/2 pounds baby potatoes, halved: These create a tender, crispy base as they roast in the pan juices.
- 2 bell peppers (red and yellow), sliced: Bring vibrant color and a hint of sweetness to the mix.
- 1 large onion, sliced: Adds natural sweetness and depth when caramelized in the oven.
- 4 cloves garlic, minced: Essential for that fragrant, mouthwatering aroma.
- 3 tablespoons olive oil: Coats everything for perfect roasting and crispiness.
- 1 teaspoon dried oregano: Classic Italian herb that infuses the dish with warm, earthy notes.
- 1 teaspoon paprika: Adds subtle smokiness and beautiful color.
- 1/2 teaspoon dried thyme: Complements oregano with a slightly minty, woodsy flavor.
- 1 teaspoon salt: Essential seasoning that brings all the flavors together.
- 1/2 teaspoon black pepper: Adds a bit of heat and balance.
- 1/4 teaspoon red pepper flakes (optional): For a touch of extra spice if you like some heat.
- 1/4 cup chicken broth: Keeps everything moist and infuses the pan with savory goodness.
- 2 tablespoons chopped fresh parsley: Freshens up the dish with a pop of green and mild herbal brightness.
How to Make Italian Chicken and Sausage Sheet Pan Bake Recipe
Step 1: Prepare and Arrange the Proteins
Start by preheating your oven to 400°F to get it nicely set for roasting. Lay out the chicken thighs and Italian sausages on a large baking sheet or roasting pan, giving them some space so they crisp up beautifully without steaming.
Step 2: Toss and Season the Vegetables
In a big bowl, combine the halved baby potatoes, sliced bell peppers, onion, and minced garlic. Toss them with olive oil, oregano, paprika, thyme, salt, pepper, and optional red pepper flakes. This seasoning blend ensures every bite bursts with layers of Italian-inspired flavor and the perfect balance of spiciness and warmth.
Step 3: Arrange Vegetables Around the Meat
Spread the seasoned vegetables evenly around the chicken and sausage on the sheet pan. Make sure they are in a single layer to roast evenly and develop that irresistible golden color and texture.
Step 4: Add Chicken Broth and Roast
Pour the chicken broth carefully into the pan—this will help keep everything moist and infuse even more savory flavor during roasting. Place the pan in the oven and roast for 45 to 55 minutes. Halfway through, turn the sausages and stir the vegetables to ensure even cooking and browning.
Step 5: Check for Doneness and Garnish
Once the chicken reaches an internal temperature of 165°F and the potatoes are tender and golden, pull the sheet pan from the oven. For an added crisp, broil for 2 to 3 minutes if you like. Finally, scatter chopped fresh parsley on top for a beautiful, fresh finish that really brightens the whole dish.
How to Serve Italian Chicken and Sausage Sheet Pan Bake Recipe
Garnishes
Fresh parsley is a no-brainer, lending a burst of color and herbal freshness that complements the roasted flavors beautifully. For an extra touch, sprinkle some grated Parmesan or drizzle a little good-quality balsamic vinegar for a tangy twist.
Side Dishes
This sheet pan bake stands wonderfully on its own, but if you’re feeling a bit extra, pair it with a light green salad tossed in lemon vinaigrette or a crusty loaf of Italian bread to mop up all those delicious juices left in the pan.
Creative Ways to Present
For a more rustic vibe, serve the chicken, sausage, and vegetables straight from the sheet pan family-style, encouraging everyone to dig in. Alternatively, plate neatly with a sprinkle of fresh parsley and a lemon wedge to squeeze over before eating for a fresh pop of acidity.
Make Ahead and Storage
Storing Leftovers
Allow your leftovers to cool slightly before transferring them to an airtight container. Stored in the fridge, the Italian Chicken and Sausage Sheet Pan Bake Recipe will stay fresh for up to 3 days, making it perfect for quick lunches or easy dinners throughout the week.
Freezing
If you want to keep this delicious meal longer, it freezes very well. Freeze portions in airtight containers or heavy-duty freezer bags for up to 2 months. Thaw overnight in the fridge before reheating for the best texture and flavor retention.
Reheating
Reheat leftovers gently in a 350°F oven for about 15 to 20 minutes or until warmed through to maintain crispiness. Microwaving works too but might soften the vegetables slightly. A quick re-crisp under the broiler for a few minutes can bring back that delightful crunch.
FAQs
Can I use boneless chicken thighs instead of bone-in?
Absolutely! Boneless thighs will cook a bit faster, so keep an eye on them and reduce roasting time slightly to avoid drying out the chicken.
What if I want to make this recipe spicier?
Feel free to increase the red pepper flakes or choose hot Italian sausages for an extra kick. Adding a pinch of cayenne pepper to the vegetable mix also works wonders.
Can I substitute other vegetables?
Definitely! Zucchini, mushrooms, or cherry tomatoes all make delightful additions or swaps. Just keep the sizes similar for even cooking.
Do I need to parboil the potatoes?
No need! Halving baby potatoes and roasting them with the chicken and sausage alongside ensures they cook thoroughly and get that perfect golden, crispy finish.
Is this meal freezer-friendly?
Yes! You can safely freeze cooked leftovers for up to two months. Just thaw overnight and reheat thoroughly to enjoy the same comforting flavors later on.
Final Thoughts
I can’t recommend the Italian Chicken and Sausage Sheet Pan Bake Recipe enough for anyone craving a flavorful, fuss-free dinner with all the cozy vibes. The blend of juicy meats, roasted vegetables, and aromatic herbs creates such a satisfying meal that feels special without requiring hours in the kitchen. Give it a try—you might just find your new favorite go-to weeknight dish!
Print
Italian Chicken and Sausage Sheet Pan Bake Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Category: Main Course, One-Pan Meal
- Method: Roasting
- Cuisine: Italian-Inspired, American
- Diet: Gluten Free
Description
A hearty and flavorful one-pan meal featuring crispy roasted bone-in chicken thighs, Italian sausages, tender baby potatoes, and vibrant bell peppers all seasoned with aromatic herbs and spices. This easy-to-make recipe is perfect for a comforting weeknight dinner or casual gathering.
Ingredients
Protein
- 4 bone-in chicken thighs
- 4 Italian sausages (mild or hot)
Vegetables
- 1 1/2 pounds baby potatoes, halved
- 2 bell peppers (red and yellow), sliced
- 1 large onion, sliced
- 4 cloves garlic, minced
Seasonings and Others
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup chicken broth
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it’s ready for roasting the chicken and vegetables.
- Prepare Proteins: Place the bone-in chicken thighs and Italian sausages on a large baking sheet or roasting pan, allowing space for even cooking.
- Toss Vegetables and Seasonings: In a large bowl, combine halved baby potatoes, sliced bell peppers, sliced onion, and minced garlic. Drizzle with olive oil and sprinkle with dried oregano, paprika, dried thyme, salt, black pepper, and optional red pepper flakes. Toss everything together until vegetables are evenly coated.
- Arrange Vegetables: Spread the seasoned vegetables around the chicken thighs and sausages on the baking sheet, distributing them evenly.
- Add Liquid: Pour 1/4 cup of chicken broth into the pan to help keep the dish moist during roasting.
- Roast the Dish: Place the pan in the preheated oven and roast for 45 to 55 minutes. Halfway through cooking, turn the sausages and stir the vegetables to promote even cooking and browning.
- Check for Doneness: Ensure the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are golden and tender.
- Garnish and Serve: Before serving, sprinkle chopped fresh parsley over the dish for a fresh, vibrant finish.
Notes
- For extra crispiness, broil the pan for 2 to 3 minutes at the end of roasting.
- You can substitute smoked sausage or chorizo for a different flavor profile.
- Ensure to monitor the internal temperature of the chicken to avoid undercooking.
- Adjust seasoning and spice level according to preference, especially when using hot sausages or red pepper flakes.
