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.


★★★★★ 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

How to Make Oven-Baked Chicken & Andouille Sausage


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

Printable Recipe Card

About Oven-Baked Chicken & Andouille Sausage

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

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