This oven roasted chicken dinner is delicious and very easy to assemble! Marinated skin-on chicken pieces are cooked in the same pan with sausage, potatoes and onions, making this dish perfect for even the busiest weeknights.
An easy, (almost) one pan chicken dinner!
Ladies and gentleman, I present you my grandma’s famous chicken with sausage, onions and potatoes. The type of dish that takes virtually no time to put together, some time in the oven and results in long-lasting pure pleasure!
This recipe was the perfect candidate for a “one pan” title. However, I find that cooking the bacon and then adding butter and wine to get an infused savory delicious sauce is worth the extra skillet to wash!
You can certainly skip that step and just add everything to the baking dish for a one pan meal. But please don’t skip the marinade – made with my sofrito – or you will lose a lot of flavor!
Also, don’t be afraid to let the chicken get golden brown. Use the broiler if needed. Nothing beats the crispy caramelized skin that results from that! Perfection!
Ingredients for Oven Roasted Chicken, Sausage and Potatoes
Here’s what you’ll need:
- Chicken – a combination of skin-on chicken thighs, drumsticks and breasts.
- Tempero Pronto – aka Brazilian Sofrito.
- Baby Potatoes
- Pearl Onions – or substitute for 3 or 4 quartered sweet onions.
- White Wine
- Parsley – for garnishing.
What kind of sausage should I use?
I make this dish with linguiça calabresa (Brazilian sausage) that I am fortunate to find at my local supermarket. You can also find it at Brazilian grocery stores, if you live close to one!
However, since some of you might not have it available nearby, you can substitute to whatever sausage you’d like. Chorizo, kielbasa, sweet or hot Italian sausages, andouille and/or bratwurst, just to name a few!
Sweet, spicy, smoked, garlicky… whatever floats your boat, really!
How to peel pearl onions
Tiny, sweet and much milder than the larger onions, pearl onions are delicious but can be a hassle to peel.
To do it quicker, you should blanch them – quickly boil them in hot water – and immediately transfer to an ice water bath. That way they will slip right off their skin with a little push.
If even that seems like a lot of work, you can find frozen, pre-peeled bags or substitute them for quartered regular onions.
This is how I peel pearl onions:
- Set a large pot of water to boil.
- Trim the root ends of the pearl onions.
- Blanch the onions in the boiling water for no more than a minute.
- Immediately transfer them to a bowl of ice water to stop the cooking process.
- Pinch the stem end of each onion and it should slip out of its skin easily. If that doesn’t happen, you can use a paring knife to cut off the skin.
How to make Oven Roasted Chicken, Sausage and Potatoes
- In a large bowl or freezer bag, combine the chicken pieces with the sofrito. Mix or squeeze real good so all the pieces are coated with the seasoning. Refrigerate for 12 to 24 hours.
- Remove the chicken from the marinade and arrange, skin side up, in a large and deep baking dish. Reserve the marinade.
- Toss the potatoes with the reserved marinade. Add to the baking dish, with the chicken.
- Add the sausage pieces and peeled pearl onions, tucking them around the chicken pieces.
- Cook the bacon in a skillet, until golden brown. Add the butter and let it melt and get infused with the bacon fat. Add the wine and cook until reduced by half. Pour the bacon wine mixture all over the chicken, sausage, potatoes and onions. Season with salt and pepper.
- Cover with foil and roast at 400 degrees F for one hour, basting at least once with the juices. Then, remove the foil, flip the sausages so they cook evenly, and continue roasting until the chicken reaches an internal temperature of 165 degrees.
- Optional: broil until deep golden brown and crispy.
- Garnish with chopped parsley and serve!
How long does it take to roast chicken?
Since we are using different chicken parts, each piece’s cooking time will vary. Usually, it takes 20 minutes per pound for chicken to reach 165 degrees F, which is the recommended temperature for safety.
I find that one hour will have everything cooked nicely and another 30 minutes will give you color and caramelization!
And since I love crispy skin and charred bits, I like to pop the dish under the broiler for 2-3 minutes for that extra wow factor!
What should I serve with this oven roasted chicken dinner?
This dish is really a meal in itself! You got protein – chicken and sausage – and potatoes for carbs.
However, being Brazilian, I can’t help but serve it with white rice. I just love how it soaks up all the wine sauce marvelously!
If you’re not Brazilian and run for the hills at the sight of double carbs, you can serve it with a nice side salad instead.
- 3 pounds chicken pieces (a combination of thighs, drumsticks and bone-in breasts)
- 1/2 cup Brazilian sofrito
- 8 ounces bacon, cubed
- 1/4 cup unsalted butter
- 1/2 cup white wine
- 20 ounces pearl onions, peeled
- 2 pounds baby potatoes
- 1 pound sausage (I use calabresa sausage, but you can use whatever kind you like), cut into 2-inch pieces
- Salt and pepper, to taste
- 1/4 cup chopped parsley
- In a large bowl, combine the chicken with the sofrito. Cover and refrigerate for 12-24 hours.
- Preheat oven to 400 degrees F.
- In a large skillet, over medium heat, cook the bacon until golden brown, about 8 minutes. Add the butter and cook until melted. Then, add the white wine and cook, scraping the browned bits from the bottom, until the wine is reduced by half. Reserve this mixture.
- Remove the chicken from the marinade and arrange, skin side up, in a deep baking dish.
- Add the baby potatoes to the chicken marinade, mixing well so they get coated. Transfer the potatoes and marinade to the baking dish, with the chicken.
- Arrange the sausages and onions around the chicken.
- Pour the wine mixture with the bacon over the chicken, sausage and potatoes.
- Cover with foil and roast in the preheated oven for 1 hour. Then, remove the foil, turn the sausages so they cook evenly, and continue roasting for 30 minutes, basting at least once with the juices, or until golden brown. You can also broil for a couple of minutes if you want a deeper golden brown color.
- Garnish with chopped parsley and serve!
- Chicken - You can omit whichever chicken part you don't like. This dish can be made with all thighs, drumsticks and/or breasts. Just keep a closer eye at the cooking time.
- Sausage - Use whatever sausage kind you like. This dish works great with Brazilian linguiça calabresa, chorizo, kielbasa and Italian sausage.
- Onions - If you can't find pearl onions - or don't wanna go through the hassle of peeling them - you can use 3 or 4 quartered sweet onions instead.
- Potatoes - Likewise, if you don't have baby potatoes, use the same amount of halved or quartered Yukon Gold or Red potatoes instead.
- Alcohol - If the wine is an issue, just omit or use chicken broth instead.
- Sofrito - If you don't have pre-made sofrito, you can grate an onion and mix with about 4 crushed cloves of garlic, 1/4 cup oil, chopped herbs, salt and pepper for the marinade.
ONE PAN VERSION:
If you want to skip the skillet step, just add the raw pieces of bacon and then pour melted butter and wine directly on the dish, before roasting.
If you want to freeze this dish, remove the potatoes as their texture changes considerably and gets grainy when thawed and reheated.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving:Calories: 870 Total Fat: 50g Saturated Fat: 17g Trans Fat: 0g Unsaturated Fat: 26g Cholesterol: 276mg Sodium: 1300mg Carbohydrates: 33g Net Carbohydrates: 0g Fiber: 4g Sugar: 5g Sugar Alcohols: 0g Protein: 67g