oven-baked chicken & andouille sausage
(2 ratings)
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 ratings)
yield
2 -3
prep time
10 Min
cook time
45 Min
method
Bake
Ingredients For oven-baked chicken & andouille sausage
- PLAN/PURCHASE
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1/4 smhead cabbage, chopped
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4 ozbutton mushrooms, quartered
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1 tspdried oregano
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salt, kosher variety, to taste
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black pepper, freshly ground, to taste
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6 ozandouille sausage, thickly sliced
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6-8 smbaby potatoes, red or gold, quartered
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4 mdbone-in, skin-on chicken thighs
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2 Tbspolive oil, extra virgin
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1 tsppaprika
How To Make oven-baked chicken & andouille sausage
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1PREP/PREPARE -
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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7PLATE/PRESENT
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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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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