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.

24 Responses to “Chicken Andouille Potato Bake”

  1. #
    1
    Aggie — February 4, 2015 at 7:55 am

    My husband would devour this. Looks delicious!

  2. #
    2
    David @ CookingChat — February 4, 2015 at 8:02 am

    Definitely saving this to make (and pinning!). I do need more chicken recipes beyond chicken breast!

  3. #
    3
    Miriam @ OvertimeCook — February 4, 2015 at 9:05 am

    This recipe looks so delicious – and simple to make! Gotta love an easy chicken dinner!

  4. #
    4
    Christie — February 4, 2015 at 9:45 am

    My absolute favorite cooking vessel is my baking sheet. It is a total work horse. Love finding recipes that I can use it. My husband is going to be thrilled with the andouille and potatoes.

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    5
    Amanda @ Cookie Named Desire — February 4, 2015 at 10:30 am

    Yuuuum x 1 million! I don’t care what people say. Chicken with the bones and skin is the best. You are absolutely right, it’s essential for the flavor and juiciness of the chicken. People are just cray cray. I love how easy this recipe is and those flavors! (Not to mention I’m also smitten with your photography)

  6. #
    6
    Julia — February 4, 2015 at 10:33 am

    I love chicken bakes like this during the week. The nice thing is my whole family will eat them. I love the addition of the andouille. One of my favorites to add in for extra flavor and spice.

  7. #
    7
    Miranda @ Cookie Dough & Oven Mitt — February 4, 2015 at 11:13 am

    What a beautiful dish! I sometimes get bored with chicken, I definitely want to give this recipe a try. Liven up the place a bit! I’m a user of the word moist as well. lol

  8. #
    8
    Alisa @ Go Dairy Free — February 4, 2015 at 11:19 am

    Wow, just wow. I MUST make this dinner for my husband (and me!) – I’ll have to use the chicken thigh option though – I haven’t converted him to the less expensive drums yet! I can just see the amazing flavor in this though – getting hungry!

  9. #
    9
    Shannon @ Dinner from the Heart — February 4, 2015 at 12:28 pm

    I would totally make this with legs and thighs. We love dark meat at our house and use it all the time. After all, fat is flavor!! I’m definitely going to give this recipe a try. It looks so yummy.

  10. #
    10
    RenĂ©e @ The Good Hearted Woman — February 4, 2015 at 1:42 pm

    I already know this is going to be a total hit at our house. You just can’t get that deep, succulent flavor without bones and skin, and fresh herbs make all the difference. I am very much looking forward to making this one!

  11. #
    11
    Lauren | Wicked Spatula — February 4, 2015 at 7:10 pm

    I just had dinner and now I’m hungry again looking at this! I completely agree that dark meat is where it’s at! So much more flavor.

  12. #
    12
    amanda @ fake ginger — February 4, 2015 at 7:48 pm

    I can’t remember the last time I ate a chicken breast. Uggghhhh, I hate them so much. Dark meat is totally where it’s at. I want to make this immediately but I’m gonna have to use sweet potatoes so my annoying husband will eat it.

  13. #
    13
    Kathy @ Beyond the Chicken Coop — February 4, 2015 at 8:52 pm

    This looks so simple to make but the end result looks like you spent all day! Lots of yummy flavors when all the juices run together and bake.

  14. #
    14
    Erin — February 4, 2015 at 10:49 pm

    Haha! My kids like the dark meat and I willingly let them have it! I am coming over to the dark side (ahem) slowly but surely … this recipe looks great. How can you go wrong with sausage and potatoes and ONE dirty pan?

  15. #
    15
    Colleen (Souffle Bombay) — February 5, 2015 at 9:32 am

    I make something similar to this however I never added andouille…Bril! My husband would LOVE this…Hate to say it but I am a white meat gal through and through. I can’t see that changing. <y hubs and some (and my entire immediate family other than my sister) are dark meat people…My daughter and I sooo not, lol! The skin looks absolutely perfecto! Great dish!

  16. #
    16
    Martha @ A Family Feast — February 5, 2015 at 10:26 am

    I’m with you on this….I think the dark meat is the best! Love the mix of andouille with the chicken and potatoes – perfect comfort food!

  17. #
    17
    The Food Hunter — February 5, 2015 at 11:56 am

    This is a great family meal. I will be trying this soon!

  18. #
    18
    Brenda@Sugar-Free Mom — February 5, 2015 at 4:14 pm

    I do love chicken breast for many recipes, like in the crock pot for Mexican style shredded chicken but I do agree if I’m just going to eat some chicken, move over breasts I want the dark meat on the bone for sure! I love that you also added some sausage with these!

  19. #
    19
    Renee - Kudos Kitchen — February 5, 2015 at 6:20 pm

    I’m pretty sure I could eat that entire baking sheet of goodness all by myself. Dark meat it my favorite!

  20. #
    20
    Lauren @ Healthy Delicious — February 5, 2015 at 6:31 pm

    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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    21
    Heather / girlichef — February 6, 2015 at 10:26 am

    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!

  22. #
    22
    Susan — February 6, 2015 at 5:31 pm

    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.

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    23
    Angela {Mind Over Batter} — February 7, 2015 at 6:50 pm

    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!

  24. #
    24
    Thalia @ butter and brioche — February 8, 2015 at 10:54 pm

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

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