oven-baked chicken & andouille sausage

Name: Oven-Baked Chicken & Andouille Sausage
Prep time: 10 min
Cook time: 45 min
Yield: 2
Cuisine: American
Ingredients: ## PLAN/PURCHASE; 1/4 small head cabbage, chopped; 4 ounce(s) button mushrooms, quartered; 1 teaspoon(s) dried oregano; - salt, kosher variety, to taste; - black pepper, freshly ground, to taste; 6 ounce(s) andouille sausage, thickly sliced; 6-8 small baby potatoes, red or gold, quartered; 4 medium bone-in, skin-on chicken thighs; 2 tablespoon(s) olive oil, extra virgin; 1 teaspoon(s) paprika

(2 RATINGS)

42 Pinches 10 Photos

Andy Anderson !

Wichita, KS

Updated on Apr 21, 2016

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.

Rate

prep time 10 Min

cook time 45 Min

method Bake

yield 2-3 serving(s)

Ingredients

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

How To Make oven-baked chicken & andouille sausage

Step 1

PREP/PREPARE

Step 2

Gather your ingredients.
Step 3

Place a rack in the lower position, and preheat the oven to 400f (205c).
Step 4

Toss the cabbage and mushrooms with the oregano, salt, and pepper, and add to the bottom of an ovenproof skillet.
Step 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.
Step 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.
Step 7

PLATE/PRESENT
Step 8

Remove from the oven, and serve directly from the pan with some nice crusty bread. Enjoy.
Step 9

Chef’s Note: Don’t forget to remind your guests that the pan is screaming hot.
Step 10

Keep the faith, and keep cooking.
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