Ingredients
Scale
- 1.5 lbs Bone-in, skin-on chicken thighs (about 4 large thighs)
- 12 oz Smoked turkey or pork sausage, sliced into rounds
- 1 lb Russet or red potatoes, chopped into 1-inch cubes
- 3 Large carrots, peeled and sliced
- 1 Large yellow onion, cut into wedges
- 3 tbsp Vegetable oil or melted lard
- 1 tsp Dried oregano
- 1 tsp Garlic powder
- 1/2 tsp Salt
- 1/2 tsp Black pepper
Instructions
- Preheat your oven to 425°F (220°C). Grab a large rimmed baking sheet. If you want to make cleanup even faster, line the sheet with parchment paper or aluminum foil. Wash and chop your potatoes, carrots, and onions. Slice the sausage into half-inch rounds. Pat the chicken thighs dry with a paper towel; this step is essential for getting that crispy skin everyone loves.
- In a large mixing bowl, toss the potatoes, carrots, onions, and sausage with 2 tablespoons of oil and half of the dried spices. Spread them out in a single layer on the baking sheet. Place the chicken thighs in the spaces between the vegetables. Drizzle the remaining oil over the chicken and sprinkle with the rest of the oregano, garlic powder, salt, and pepper. Rub the spices into the chicken skin thoroughly.
- Slide the baking sheet into the center rack of the oven. Roast for 30 to 35 minutes. Halfway through, use a spatula to give the vegetables a quick toss to ensure even browning. You will know it is done when the chicken skin is golden brown and the internal temperature reaches 165°F. The potatoes should be fork-tender and slightly crisp on the edges.
- Remove the pan from the oven and let the meat rest for 5 minutes. This allows the juices to redistribute so the chicken stays moist. Serve one chicken thigh per plate along with a generous scoop of the roasted sausage and vegetable mixture. Scrape any flavorful browned bits from the bottom of the pan and drizzle them over the top for extra punch.
- Cook Time: 50 minutes