TOTAL TIME: Prep: 10 min. Bake: 40 min.
MAKES: 2 servings


  • 1 Italian sausage link (about 1/4 pound)
  • 2 medium potatoes, cut into 1/2-inch cubes
  • 2 tablespoons olive oil, divided
  • 2 bone-in chicken thighs (6 ounces each)
  • 1/2 cup sweet red pepper or green pepper chunks (1 inch)
  • 1 small onion, quartered
  • 2 tablespoons water
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • 3/4 cup frozen cut green beans

Nutritional Facts

1 each: 495 calories, 25g fat (6g saturated fat), 57mg cholesterol, 954mg sodium, 47g carbohydrate (8g sugars, 6g fiber), 21g protein.


  1. In a skillet, cook sausage link over medium heat until no longer pink; cut into 1/2-in. pieces and set aside. Place potatoes in an 8-in. square baking dish; drizzle with 1 tablespoon oil. Bake, uncovered, at 425° for 15 minutes.
  2. Meanwhile, in a skillet, brown the chicken in remaining oil. Add the chicken, reserved sausage, sweet pepper, onion, water, salt, oregano and pepper to the potatoes.
  3. Bake, uncovered, for 15 minutes. Add beans. Bake 10-15 minutes longer or until chicken juices run clear and vegetables are tender, stirring occasionally. Yield: 2 servings.
Originally published as Home-Style Chicken and Sausage in Cooking for One or Two Cookbook 2003, p156

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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JoPaHughes User ID: 3299675 106078
Reviewed Jun. 12, 2012

"This makes a great one-dish entree, easy and hearty. Since the recipe is timed in 15-minute increments, it's easy to start the next step while the previous step is in the oven. I made this as a meal to take to a shut-in, since everything is there is one baking pan, and the servings can easily be increased by adding more chicken thighs, sausage links, or vegetables. With a tossed salad on the side, it's very satisfying. My family has asked me to make it again soon!"

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