Name: Chicken Andouille Sheet Pan Dinner
Prep time: 5 min
Total time: 5 min
Ingredients: 4 links andouille sausage ((we love Amylu’s chicken sausage)); 1-2 bell peppers; 1 onion ((any variety)); 1 ½ lb red potatoes ((baby or regular, cut into 1 inch chunks)); 2 Tbsp olive oil ((plus 1 tsp)); ½-1 Tbsp Creole seasoning ((plus 1/2 tsp or more)); 5 chicken thighs ((boneless or bone-in))

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Struggling to come up with dinner ideas every night? This chicken and andouille sheet pan dinner can help. It’s an easy one-pan meal loaded with smoky andouille sausage, tender chicken, peppers, onions, and potatoes—all roasted together with bold Creole flavor.

It’s the kind of low-effort dinner that works for busy weeknights, feeds a crowd, and doesn’t leave your kitchen looking like a disaster afterward. Even better? You can prep the whole pan ahead of time and refrigerate it until you’re ready to bake. Minimal cleanup. Big flavor. Exactly the kind of dinner we all need more of.

Delicious chicken and andouille sausage sheet pan meal with colorful bell peppers and onions, roasted to perfection for a hearty, flavorful dinner. Easy, quick, and perfect for weeknights.

Serves: 5
Prep Time: 5 minutes
Cook Time: 30-60 minutes (depending on chicken choice)

Can’t get enough sheet pan dinners?

Try our Cajun beef sheet pan dinner for more cajun flavor or our Italian garlic and herb sheet pan dinner to mix it up a bit!

Ingredients:

4 links andouille sausage (we love Amylu’s chicken sausage)
1-2 bell peppers
1 onion
1 ½ lb red potatoes (baby or regular, cut into 1 inch chunks)
2 Tbsp olive oil
½-1 Tbsp creole seasoning (depending on how spicy you want it)
about 5 chicken thighs (bone-in or boneless)

chicken, sausage, peppers, potatoes, onion, seasoning, and olive oil on a counter

Get the full printable instructions with measurements at the bottom of the post in the recipe card.

Step-by-Step Directions:

Step 1:Preheat oven to 425º F for bone-in chicken or 400º F for boneless. Trim any excess fat from the chicken and pat dry. Cut each of the bell peppers into 8 slices and the onions into 6 wedges. Slice the sausage into 2 inch pieces. Boneless chicken takes less time to cook so cut your potatoes a little smaller. If you’re using bone-in, cut any large baby potatoes in half.

an onion being cut into wedges with a knife

Step 2: Place all of the vegetables, chicken and sausage on a sheet pan lined with parchment paper or a silicone mat for easy clean up (or coat the bottom with nonstick spray). Drizzle with olive oil and sprinkle with seasoning. Use your hands to toss everything together until it is evenly coated.

Delicious chicken and andouille sausage sheet pan dinner with colorful vegetables, perfect for easy weeknight meals and flavorful comfort food.

Step 3: Make sure the chicken thighs are nestled skin side up, flat on the pan under the veggies. Drizzle with a bit more oil if any spots look dry.

chicken, sausage, and vegetables on a sheet pan ready for baking

Step 4: For Bone-in Chicken Thighs – Cook in the oven for 45 minutes – 1 hour or until the potatoes are tender and the chicken registers 165º F when taken with a meat thermometer.

For Boneless Chicken Thighs – Cook in the oven for 30-35 minutes or until the potatoes are tender and the chicken registers 165º F when taken with a meat thermometer.

Delicious chicken and andouille sausage sheet pan dinner with colorful peppers and onions, perfect for easy weeknight meals and flavorful Southern-inspired cuisine.

Tips for quick weeknight dinners:

Bone-in chicken has more flavor, but if you’re in a hurry, the boneless is a great option!
Prep ahead – add everything to the sheet pan, cover, and refrigerate until it’s time to bake!
We use Tony Chachere’s Creole seasoning and literally put it on everything – grilled chicken, hash brown patties, sautéed veggies and more!

More weeknight chicken recipes:

Buffalo chicken thighs – no marinade, just brush and bake
Chicken pasta Florentine – fresh ingredients, quick cook time

Chicken Andouille Sheet Pan Dinner

This chicken and andouille sausage sheet pan dinner is packed with smoky sausage, tender chicken, potatoes, and vegetables roasted together with bold Creole flavor. An easy one-pan meal perfect for busy weeknights and minimal cleanup.

Beth

Prep Time 5

Total Time 5

Servings

Ingredients

4 links andouille sausage (we love Amylu’s chicken sausage)
1-2 bell peppers
1 onion (any variety)
1 ½ lb red potatoes (baby or regular, cut into 1 inch chunks)
2 Tbsp olive oil (plus 1 tsp)
½-1 Tbsp Creole seasoning (plus 1/2 tsp or more)
5 chicken thighs (boneless or bone-in)

Instructions

Preheat oven to 425º F for bone-in chicken or 400º F for boneless. Trim any excess fat from the chicken and pat dry. Cut each of the bell peppers into 8 slices and the onions into 6 wedges. Slice the sausage into 2 inch pieces. Boneless chicken takes less time to cook so cut your potatoes a little smaller. If you’re using bone-in, cut any large baby potatoes in half.
Place all of the vegetables, chicken and sausage on a sheet pan lined with parchment paper or a silicone mat for easy clean up (or coat the bottom with nonstick spray). Drizzle with olive oil and sprinkle with seasoning. Use your hands to toss everything together until it is evenly coated.
Make sure the chicken thighs are nestled skin side up, flat on the pan under the veggies. Drizzle with a bit more oil if any spots look dry.
For Bone-in Chicken Thighs – Cook in the oven for 45 minutes – 1 hour or until the potatoes are tender and the chicken registers 165º F when taken with a meat thermometer.
For Boneless Chicken Thighs – Cook in the oven for 30-35 minutes or until the potatoes are tender and the chicken registers 165º F when taken with a meat thermometer.