One-Pan Chicken, Sausage and Mushroom Roast

This dish came about one weekday evening as we scrambled to get something put together for dinner without any planning. We had a bunch of mushrooms and a few chicken thighs that we needed to use. We also had a handful of Italian pork sausages. As it turned out, the combination of those things with a simple drizzle of olive oil and some spices was rather tasty. It was so good, in fact, we have made it a few times and decided we needed to share it with you. We hope you enjoy it!

Ingredients
4 boneless, skinless chicken thighs
5 mild Italian sausages
5 C quartered baby Bella mushrooms
1 Tbsp extra virgin olive oil
1 tsp Italian blend seasoning
1/2 tsp sea salt

Method

Preheat the oven to 425° F. Spread out the thighs, sausages, and mushrooms on a baking sheet. (We love this cast aluminum griddle/baking pan that Brent’s parents bought us for Christmas!) Drizzle with olive oil and sprinkle with seasoning.

Bake for 40-45 minutes, until the sausages are just golden.

Chop the sausages and chicken, and toss together with the mushrooms and pan drippings in a serving bowl.

Enjoy!

One-Pan Chicken, Sausage and Mushroom Roast Recipe [paleo, primal, keto, gluten-free]

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One-Pan Chicken, Sausage and Mushroom Roast

  • Servings: 4-6
  • Difficulty: easy
  • Print

Ingredients
4 boneless, skinless chicken thighs
5 mild Italian sausages
5 C quartered baby Bella mushrooms
1 Tbsp extra virgin olive oil
1 tsp Italian blend seasoning
1/2 tsp sea salt

Method

  1. Preheat the oven to 425° F. Spread out the thighs, sausages, and mushrooms on a baking sheet. (We love this cast aluminum griddle/baking pan that Brent’s parents bought us for Christmas!) Drizzle with olive oil and sprinkle with seasoning.
  2. Bake for 40-45 minutes, until the sausages are just golden.
  3. Chop the sausages and chicken, and toss together with the mushrooms and pan drippings in a serving bowl.
  4. Enjoy!

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