Oven-Baked Chicken & Andouille Sausage

Andy Anderson !


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.

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★★★★★ 2 votes
10 Min
45 Min



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


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2Gather your ingredients.

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3Place a rack in the lower position, and preheat the oven to 400f (205c).

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4Toss the cabbage and mushrooms with the oregano, salt, and pepper, and add to the bottom of an ovenproof skillet.

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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.

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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.

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8Remove from the oven, and serve directly from the pan with some nice crusty bread. Enjoy.

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9Chef’s Note: Don’t forget to remind your guests that the pan is screaming hot.

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10Keep the faith, and keep cooking.

About this Recipe

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