One-Pan Roast Chicken and Potatoes
Prep time: 
Cook time: 
Total time: 
Serves: 4
Tender marinated chicken thighs roasted in their own juices on a bed of vegetables, sausage, and potatoes is a delicious one-pan meal.
  • For Marinade:
  • 2 tablespoons olive oil
  • 1 tablespoon gluten free Bionaturae organic balsamic vinegar
  • 1 tablespoon gluten free Annie's Homegrown Dijon mustard
  • 4 garlic cloves chopped
  • Ingredients to Assemble in Roasting Pan:
  • 2-3 pounds bone-in chicken thighs
  • 1 12-ounce package fully cooked gluten free pork sausage ,sliced (We enjoyed Prairie Grove Bratwurst in this dish.)
  • 5 russet potatoes, peeled and cut up
  • 1 large onion, cut into chunks
  • 4 large carrots, sliced
  • ¼ cup olive oil + 1 tablespoon to drizzle over chicken
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • parsley
  • salt and pepper, to taste
  1. Marinate Chicken: Stir together 2 tablespoons olive oil, 1 tablespoon balsamic vinegar, 1 tablespoon Dijon mustard and 4 chopped garlic cloves. Toss chicken in marinade, cover and place in the refrigerator for an hour.
  2. When you are ready to begin cooking: Preheat the oven to 425℉ Stir together ¼ cup of olive oil, ½ teaspoon salt and ½ teaspoon garlic powder in a bowl. Toss potatoes, onions and carrots with the oil mixture and transfer to your roasting pan. Sprinkle with parsley. Add sausage (*see note), marinated chicken thighs with the garlic to the pan, Drizzle about 1 tablespoon of olive oil over the chicken and season with salt and pepper.
  3. Place pan in the oven for 40-50 minutes, rotate the pan half way through. When the chicken juices run clear when pierced your one pan meal is ready to enjoy.
Since the sausages take less time to cook, I have found that it is best to add them about 15 minutes before the chicken is done.

Add 1 hour to prep time for marinating the chicken.
Recipe by Gluten Free Homestead at