Oven-Baked Chicken & Andouille Sausage

Andy Anderson !

By
@ThePretentiousWichitaChef

This dish is a snap to make, and is packed with great flavors. The prep is practically non-existent, and the oven does all the work.

Oh did I mention, that it’s all accomplished in a single pan, so cleanup is a snap.

What could go wrong?

So, you ready… Let’s get into the kitchen.

Rating:
★★★★★ 2 votes
Comments:
Serves:
2-3
Prep:
10 Min
Cook:
45 Min
Method:
Bake

Ingredients

PLAN/PURCHASE

1/4 small
head cabbage, chopped
4 oz
button mushrooms, quartered
1 tsp
dried oregano
salt, kosher variety, to taste
black pepper, freshly ground, to taste
6 oz
andouille sausage, thickly sliced
6-8 small
baby potatoes, red or gold, quartered
4 medium
bone-in, skin-on chicken thighs
2 Tbsp
olive oil, extra virgin
1 tsp
paprika

Step-By-Step

1PREP/PREPARE
2Gather your ingredients.
3Place a rack in the lower position, and preheat the oven to 400f (205c).
4Toss the cabbage and mushrooms with the oregano, salt, and pepper, and add to the bottom of an ovenproof skillet.
5Place the sausage, potatoes, and chicken thighs on top of the cabbage, brush the chicken skin with the olive oil, and sprinkle with the paprika.
6Place in the preheated oven until the chicken begins to brown, and the internal temperature of the chicken reaches 165f (75c), about 30 to 45 minutes.
7PLATE/PRESENT
8Remove from the oven, and serve directly from the pan with some nice crusty bread. Enjoy.
9Chef’s Note: Don’t forget to remind your guests that the pan is screaming hot.
10Keep the faith, and keep cooking.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American