One-Pan Roast Chicken and Potatoes
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Add 1 hour for marinating the chicken.
Ingredients
  • 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
Instructions
  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.
Notes
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.
Recipe by Gluten Free Homestead at http://www.glutenfreehomestead.com/2015/05/one-pan-roast-chicken-and-potatoes/