Real Recipes From Real Home Cooks ®

oven-baked chicken & andouille sausage

(2 ratings)
Recipe by
Andy Anderson !
Wichita, KS

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 ratings)
yield 2 -3
prep time 10 Min
cook time 45 Min
method Bake

Ingredients For oven-baked chicken & andouille sausage

  • 1/4 sm
    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 sm
    baby potatoes, red or gold, quartered
  • 4 md
    bone-in, skin-on chicken thighs
  • 2 Tbsp
    olive oil, extra virgin
  • 1 tsp

How To Make oven-baked chicken & andouille sausage

  • 1
  • 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.
  • 7
  • 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.

Categories & Tags for Oven-Baked Chicken & Andouille Sausage: