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Chicken Andouille Potato Bake

This simple chicken andouille potato bake is perfectly seasoned with fresh herbs and a burst of lemon. It’s the perfect balance of flavorful spice.

This simple chicken andouille potato bake is perfectly seasoned with fresh herbs and a burst of lemon. It's the perfect balance of flavorful spice.

I think chicken gets a really bad rap. I mostly blame this on the overuse of chicken breast for the past 15 years. Everyone is all “I can only eat chicken if it has no bones and zero skin.” The good thing about bones and skin is that it keeps your chicken moist and flavorful.

{Ewwww I totally used the word moist. Don’t hold that against me.}

This simple chicken andouille potato bake is perfectly seasoned with fresh herbs and a burst of lemon. It's the perfect balance of flavorful spice.

I also have a sweet spot in my heart for dark meat. When I was a kid my parents would always take the chicken breasts from the roast chicken and give us kids the dark meat.

Little did my parents know they were the suckers. Dark meat is where it’s at. It’s super flavorful, it’s hard to dry out and very forgiving of any cooking mistakes. Not that I go around thinking I’m going to to make a mistake, but you get it. There is nothing wrong with planning for a few cooking mishaps.

This simple chicken andouille potato bake is perfectly seasoned with fresh herbs and a burst of lemon. It's the perfect balance of flavorful spice.

A few weeks ago I made Grenadian chicken stew with chicken legs but this time around I went roasted with spicy andouille sausage and tender baby potatoes. Plus I seasoned it all up with fresh lemon, olive oil and lots of a fresh herbs.

{If chicken legs aren’t your thing give these crispy pan roasted chicken thighs a try!}

This simple chicken andouille potato bake is perfectly seasoned with fresh herbs and a burst of lemon. It's the perfect balance of flavorful spice.

The best thing about this dish is that it’s all made on one skillet and roasted to perfection in just an hour.

And if you’re anything like me you will just simply eat right off the pan. Why dirty a plate?

This simple chicken andouille potato bake is perfectly seasoned with fresh herbs and a burst of lemon. It's the perfect balance of flavorful spice.

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Chicken Andouille Potato Bake

This simple chicken andouille potato bake is perfectly seasoned with fresh herbs and a burst of lemon. It's the perfect balance of flavorful spice.

Yield: 2-4 servings

Prep Time: 10 minutes

Cook Time: 60 minutes

Total Time: 70 minutes

Ingredients:

  • 5 chicken legs
  • 1/4 cup olive oil
  • 4 andouille sausages, cut 1 inch thick
  • 1 pound baby red potatoes, cut in half if large
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon minced fresh rosemary
  • 1/2 teaspoon fresh thyme leaves
  • 1/2 teaspoon smoked paprika
  • 1 lemon zested and then cut into wedges

Directions:

Preheat oven to 400 degrees and and line a rimmed baking sheet with parchment paper or silpat liner.

In a large bowl add all ingredients and stir to evenly coat.

Place the chicken, potatoes and sausage out onto your prepared baking sheet.

Bake for about 1 hour or until the chicken is fully cooked (the internal temperature should be 160 degrees) and the potatoes are soft.

Note: I find by chunking my sausage larger it is less likely to get dried out. In the picture I cut it a small for my liking and it was a bit more crispy. If you like your sausage crispy simply cut it smaller.

This super creamy creme fraiche mushroom gnocchi is the perfect meatless meal. Full of meaty mushrooms and just a touch of fresh herbs. Ready in just 30 minutes!
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Thalia @ butter and brioche

Sunday 8th of February 2015

This chicken potato bake just looks so flavoursome and delicious.. I can imagine how good your kitchen must have smelt when this was roasting!

Angela {Mind Over Batter}

Saturday 7th of February 2015

Guuuurl!! Seriously. This right here is life. I don't care what people say - Dark meat and bones have all the flavor. I appreciate those who love chicken breasts. More dark meat for me! Love this dish. I'm pinning this one!

Susan

Friday 6th of February 2015

It's funny, I used to be white meat all the way and then something snapped in my brain and I got it right - dark meat, skin on, bone in in the way to go. Hmmm . . . all I need is the andouille and this could be dinner very soon.

Heather / girlichef

Friday 6th of February 2015

If it were up to my kids, chickens would be all leg anyway, so this dish would go over very well in my house. Therefore, it's on the menu!

Lauren @ Healthy Delicious

Thursday 5th of February 2015

I'm totally with you. Boneless, skinless breasts stink. Thighs and legs? Sign me up. I love how easy this recipe looks. I'm all about baking sheet meals!

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