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Chicken Andouille Potato Bake

By Brandy

Feb 04, 2015, Updated Mar 05, 2017

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.}

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.

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!}

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?

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.