If you’re looking for a complete, easy meal that is incredibly flavorful with two different types of protein, this one sheet pan chicken and sausage bake is the perfect weeknight meal or quick dinner for friends!
We make this recipe often because it’s simple and absolutely delicious. It’s full of so much flavor and I love how easy the cleanup is… one pan! Furthermore, this bake is also a make-ahead recipe!
The day before you marinate all of the ingredients, place in the refrigerator, clean it all up and then bake it on one sheet pan the next day.
It’s seasoned with dry mustard, sage, Worcestershire sauce, lemon juice, ground pepper, garlic, and salt.
The recipe also uses apples that bake giving a sweetness that compliments the chicken and sausage perfectly!
Serve it with some delicious wine or a yummy cocktail like a smoky lemon mule or an earl grey tea cocktail.
How to Make our One Sheet Pan Chicken and Sausage Bake
A sheet pan meal is a meal that is only baked on a sheet pan. So it consists of protein, vegetables, sometimes potatoes that cooks all together on one sheet pan.
Ingredients
Chicken
Italian Sausage
Lemons
Onion
Apples
Garlic
Fresh Parsely
Dry Mustard
Sage
Worchestershire Sauce
Olive Oil
Salt and Pepper
Directions
When purchasing the chicken, have the butcher cut it into 10 pieces.
Mix the seasonings, Worchestershire Sauce and olive oil in a small bowl or liquid measuring cup.
Add all of the ingredients, including chicken, sausage and lemon juice with the seasonings into a plastic bag or glass bowl (covered) overnight.
Make sure to mix the ingredients well in the bag. Them, seal it tightly and leave it in the refrigerator overnight to marinate.
The next day, heat the oven to 425 degrees.
Remove the bag and arrange the ingredients on a standard baking sheet.
Arrange the sausage and chicken so it’s all one layer on the pan. Pour all of the juices over the meat and vegetables.
Bake for about 50 minutes, turning the chicken and sausage after 30 minutes so it can brown on both sides.
We love to serve this chicken and sausage bake with a bowl of warm rice. It’s absolutely delicious to pour the juices over the rice and eat it all together.
When serving, scoop a little bit of everything onto the plates. The apple adds some sweetness and the onion gives the dish a delicious amount of flavor.
Italian Sausage
This recipe uses Italian sausage which is a pork sausage seasoned with fennel, garlic, and other primary Italian seasonings.
What is a substitute for Italian sausage?
If you don’t want to use Italian sausage you can also try a chicken/beef mix of sausage too. It will change the way the recipe tastes, but it will still work.
Whole Chicken
We use a 4-pound whole chicken for this recipe, cut into 10 pieces. You can have the butcher at the grocery store do this for you. It’s the easiest way!
More Delicious Recipes You’ll Love!
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Simple Green Salad that Goes with Everything!
Classic Wedge Salad with THE BEST DRESSING EVER!!
The yummiest carbonara recipe!
Let us know if you make our One-Pan Chicken and Sausage Bake! We would love to hear your thoughts and also know what you did to make it your own!
Leave a comment and review below and please tag your pictures with us on social @sugarandcharm!
Sheet Pan Chicken and Sausage Bake
Ingredients
- 4 lb chicken, cut into 10 pieces
- 6 sweet Italian sausages
- 2 lemons, quartered
- 1 large onion , quartered
- 2 large apples, quartered. Red or green… or both!
- 1/2 cup olive oil
- 2 tsp dry mustard
- 1 tbsp dried sage, also, fresh for garnishing. Optional but looks pretty.
- 2 tbsp fresh parsley
- 2 tbsp Worcestershire sauce
- 4 large garlic cloves, cut in half
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
- When purchasing the chicken, have the butcher cut it into 10 pieces.
- Mix the seasonings, Worchestershire Sauce and olive oil in a small bowl or liquid measuring cup.
- Add all of the ingredients, including chicken, sausage and lemon juice with the seasonings into a plastic bag or glass bowl (covered) overnight.
- Make sure to mix the ingredients well in the bag. Them, seal it tightly and leave it in the refrigerator overnight to marinate.
- The next day, heat the oven to 425 degrees.
- Remove the bag and arrange the ingredients on a standard baking sheet.
- Arrange the sausage and chicken so it’s all one layer on the pan. Pour all of the juices over the meat, apples, and onions.
- Bake for about 50 minutes, turning the chicken and sausage after 30 minutes so it can brown on both sides.
That looks like it would be a pretty tasty and easy to make meal. I am want to try and get more meals that I can make with one dish so I have to do less cleaning. I should try this out sometime and look into some more sheet pan meals I could make.