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Roasted Tuscan Chicken Dinner
When an Italian friend shared many years ago that she often added Italian sausages to her pan of baked chicken, I had to give it a try! The sausages give the chicken an amazing flavor. Over the years, I've turned it into a one-dish meal by adding potatoes, onions and peppers, and it has become a family favorite that I often use for holidays, spur of the moment company and Sunday dinners. —Teri Lindquist, Gurnee, Illinois
Ingredients
- 6 medium red potatoes, cut into thin wedges
- 3 tablespoons olive oil, divided
- 6 bone-in chicken thighs (about 2 pounds)
- 3 sweet Italian sausage links (4 ounces each), cut in half lengthwise
- 1 large onion, cut into wedges
- 1 large green pepper, cut into 1-inch pieces
- 1 large sweet red pepper, cut into 1-inch pieces
- 1 teaspoon garlic salt
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary, crushed
- 1 teaspoon paprika
- 1 teaspoon pepper
Directions
- 1. Preheat oven to 425°. Place potatoes in a shallow roasting pan; drizzle with 1 tablespoon oil and toss to coat. Rub chicken and sausage with 1 tablespoon oil; arrange over potatoes.
- 2. In a large bowl, toss onion and peppers with remaining 1 tablespoon oil; spoon over chicken and sausage. Sprinkle with seasonings.
- 3. Bake, uncovered, until a meat thermometer inserted into chicken reads 170°-175° and potatoes are tender, 40-45 minutes.
Nutrition Facts
1 serving: 673 calories, 44g fat (13g saturated fat), 149mg cholesterol, 1181mg sodium, 26g carbohydrate (5g sugars, 4g fiber), 43g protein.
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