This is the sort of meal that fills your home with rich, savory aromas and guarantees requests for seconds. Whenever I need something fuss-free but deeply satisfying, this oven roasted chicken, sausage, and potato dish is my hands-down solution. It reminds me every time that “simple” often means “wow,” especially when you let a few good ingredients speak for themselves.
Why This Recipe Wins Hearts (And Appetites)
I grew up watching my grandma throw together variations of this dinner. It’s old-fashioned comfort at its best. The chicken comes out tender, the potatoes soak up all the pan juices, and the charred edges of sausage and onion have a way of disappearing off the tray before the meal is even called. It’s the ultimate “one pan, many happy faces” recipe and works for Sunday suppers, lazy weeknights, or any time life needs a little warmth.
Even when my days are hectic or my energy’s low, this is the recipe I turn to. Assemble, roast, enjoy — and let the oven do the heavy lifting.
What You’ll Need in My Kitchen
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Chicken (skin-on thighs, drumsticks, or breasts — pick a mix, because variety means everyone gets their favorite piece)
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Brazilian Sofrito (or your favorite garlicky marinade — makes a world of difference for juicy, flavorful chicken)
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Sausage (use whatever kind you’ve got; smoky and garlicky sausages shine here)
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Baby Potatoes (or Yukon Gold, quartered — whatever is starchy and holds its shape)
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Pearl Onions (I love blanching and peeling these for sweetness, but regular onions, quartered, work just fine)
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Bacon (adds a savory backbone and brings the sauce together)
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Butter and White Wine (for an infused pan sauce that ties everything together)
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Salt, Pepper, Parsley (my finishing touches, always)
A Few Ingredient Stories and Tips
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Marinating Matters: I always give the chicken an overnight stint in a bold, garlicky sofrito—those flavors will sink deep down and make every bite more memorable. But if you’re pressed for time, even an hour gives you plenty of payoff.
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Sausage Substitutions: I grab whatever sausage fits the mood: chorizo for a smoky punch, kielbasa for a bit of nostalgia, or Italian links when I’m craving herbs. Don’t overthink it — use what’s handy and don’t be shy about mixing a few together.
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No Pearl Onions? Skip the peeling and use sweet onion wedges or even frozen peeled pearls to save time, and nobody will mind.
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Potato Swaps: Sometimes I use whatever potatoes are on sale or in the pantry. Smaller potatoes roast evenly and get perfectly golden every time.
How I Actually Make This Dish
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Marinate: Tumble the chicken with sofrito (or mashed garlic, herbs, salt, pepper, olive oil) and let those flavors work while you prep everything else or — ideally — overnight in the fridge.
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Prep the Rest: Toss potatoes and onions in leftover marinade; always season well.
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Assemble: Layer everything into a deep baking dish — chicken skin-side up, nestle in sausage and onions.
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Bacon Sauce: Crisp bacon in a skillet, then melt in butter and splash with white wine, reducing by half. Pour this over your pan for maximum flavor.
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Roast and Broil: Cover with foil and roast at 400°F for about an hour, basting as you go. Remove foil, turn the sausages, and roast until everything is golden, or pop under the broiler for those extra crispy bits — my personal guilty pleasure!
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Finish and Serve: Sprinkle with chopped parsley. The sauce in the bottom of the pan is liquid gold — spoon it over everything!
My Real-Life “Winning Moves”
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Double Batch: Always make extra for easy lunches — it reheats beautifully, and flavors deepen overnight.
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Rice for the Win: I’m Brazilian at heart, so white rice goes alongside, soaking up that wine sauce. Dinner guests almost always want the gravy recipe.
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Salad or Simplicity: Not into double carbs? Add a crisp green salad with mustard vinaigrette on the side to balance the richness.
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Kids’ Favorite: The potatoes and bacon usually disappear first. Extra bacon never hurts!
Troubleshooting and Practical Tips
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If using different chicken cuts, check for doneness at the thickest part.
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Broil briefly after roasting if you crave extra crispy, caramelized skin — don’t skip this step!
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Swap wine for chicken stock if you’re avoiding alcohol; still delicious with just as much depth.
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Marinades: No sofrito? Just grate some onion, crush some garlic, mix in oil and herbs, and you’re set.
Serving Suggestions
While this is a full meal on its own (protein, starch, and veggies), pairing it with a simple salad or warm baguette for sopping up the sauce is always a hit.
Roasted Chicken with Sausage and Potatoes
There's something magical about meals that come together in one pan — especially when that pan is filled with tender chicken, smoky sausage, creamy potatoes, and sweet pearl onions. This rustic oven-roasted dish is deeply flavorful, thanks to a bold sofrito marinade and a buttery white wine drizzle that ties it all together. Whether it's a casual weeknight or a special gathering, this dish feels like home.
Ingredients
- 2 pounds baby potatoes
- 1/2 cup Brazilian sofrito
- 3 pounds bone-in, skin-on chicken pieces (thighs, drumsticks, breasts – mix as you like)
- 8 ounces thick-cut bacon, cubed
- 1/4 cup unsalted butter
- 1/2 cup dry white wine (or substitute with chicken broth)
- 1 pound sausage, cut into 2-inch chunks (Calabresa, kielbasa, Italian – your call)
- 20 ounces pearl onions, peeled (or substitute with quartered sweet onions)
- Salt and freshly ground black pepper, to taste
- 1/4 cup fresh parsley, chopped (for garnish)
Instructions
Start the night before by coating the chicken pieces in the sofrito marinade. Let them soak up all that goodness in the fridge for at least 12 hours.
When you’re ready to cook, set your oven to 400°F (200°C). While it preheats, crisp the bacon in a skillet over medium heat. Once golden and fragrant, stir in the butter and let it melt completely. Pour in the white wine and deglaze the pan, scraping up all those caramelized bits. Let the wine reduce by half, then take it off the heat — this will become your flavor-packed drizzle.
Take the chicken out of the marinade and arrange it skin-side up in a deep baking dish. Toss the baby potatoes in any remaining marinade and nestle them in alongside the chicken.
Tuck the sausage pieces and onions around everything, making sure each bite gets a bit of everything. Pour that warm bacon-wine mixture evenly over the top.
Cover the dish tightly with foil and roast for about an hour. Then, remove the foil, flip the sausages for even browning, and continue roasting for another 30 minutes. Give it a quick baste during this final stretch to keep everything juicy. Want more color? A few minutes under the broiler will give you irresistibly golden, crispy skin.
Finish with a sprinkle of fresh parsley and serve straight from the pan.
Notes
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 649Total Fat: 40gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 144mgSodium: 1198mgCarbohydrates: 33gFiber: 4gSugar: 5gProtein: 37g
Chickenrecipes.blog, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
The Kind of Recipe That Becomes “Yours”
Roast dishes like this are meant to be tweaked. Try new sausage flavors, add more garlic, sprinkle smoked paprika, throw in rosemary or thyme. I change it ever so slightly every time, and it’s never not gobbled up.
What’s consistent is the comfort. Even on the busiest days, it’s a reminder why home-cooked meals mean so much — and why some recipes are passed down and loved for generations.
Try other Chicken Thigh recipes:
- Chicken Thigh and Mushroom Soup
- Baked Honey Mustard Chicken Thighs
- Baked Chicken Thighs With Asparagus
