Sheet Pan Chicken and Sausage Bake for Easy Family Dinners

Delightful Sheet Pan Chicken and Sausage Bake, perfect for effortless family dinners.

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Prep Time 15

Cook Time 50

Marinating Time 12

Total Time 13 5

Servings: 6 servings

Course: Dinner

Cuisine: Italian

Calories: 500

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken and Sausage

4 lb chicken, cut into 10 pieces Choose a mix of dark and white meat for the best flavor and moisture.
6 sweet Italian sausages These add a delightful richness that complements the chicken.

For the Veggies and Binders

2 lemons, quartered The bright citrus will infuse a zesty flavor throughout the dish.
1 large onion, quartered Adds a savory depth while caramelizing beautifully in the oven.
2 large apples, quartered Use a sweet variety to contrast with savory ingredients for a balanced taste.
4 large garlic cloves, cut in half Enhances the aroma while roasting for a fragrant finish.

For the Marinade

1/2 cup olive oil This helps everything stay moist and brings the flavors together beautifully.
2 tsp dry mustard Adds a subtle tang that elevates the overall profile of the dish.
1 tbsp dried sage A perfect herb to complement the heartiness of the chicken and sausage.
2 tbsp fresh parsley Use it as a fresh garnish at the end for a pop of color and flavor.
2 tbsp Worcestershire sauce This will deepen the flavor and add a umami richness.
1/2 tsp salt Season to enhance all the existing flavors.
1/2 tsp pepper Gives a gentle kick without overpowering the dish.

Equipment

Baking sheet

Method

How to Make Sheet Pan Chicken and Sausage Bake

When purchasing the chicken, kindly have the butcher cut it into 10 pieces.
In a small bowl or liquid measuring cup, mix the seasonings, Worcestershire sauce, and olive oil together until well blended.
Add all of the ingredients including chicken, sausage, quartered lemons, and garlic into a plastic bag or a glass bowl and let them mingle overnight.
Make sure to mix the ingredients well in the bag, then seal it tightly and refrigerate overnight.
The next day, set your oven to 425°F, allowing it to heat while you prepare the pan.
Remove the bag from the fridge and carefully arrange all the marinated ingredients on a standard baking sheet, making sure to hold the juices in for maximum flavor.
Spread the chicken and sausage in a single layer on the pan, and pour all of the delicious juices over everything.
Place the pan in the oven and bake for about 50 minutes, turning the chicken and sausage after 30 minutes.

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 20gProtein: 35gFat: 30gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 10IUVitamin C: 20mgCalcium: 2mgIron: 10mg

Notes

Optional: Garnish with fresh parsley for a pop of color and brightness. Store leftovers in an airtight container in the fridge for up to 3 days.

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