Sausage and Chicken Bake

Who doesn’t love a sheet dinner? One pot or one pan meals?  What’s not to love? No dishes, no fuss, no muss.

How about a recipe that fits on an index card?  Does anybody even use index cards anymore?   One of my oldest friends wrote this out for me on an index card.  I think that should be the measurement of a no fuss meal … if its ingredients and instructions can fit onto an index card.  (Did I use the words ‘index card’ enough in this paragraph?)

I know that there a million one-sheet dinners out there.  And that this isn’t that much different from them all.  But every once in awhile we need to be reminded of the classic.  I like this because it has two kinds of meat in it which makes for a little more variety.  If you want, you could add any vegetable that you want: maybe some green or red peppers for some color? Nobody would complain about the classic potato.  It’s up to you.  It’s YOUR one-sheet pan dinner.

That’s the beauty of classic recipes, you can tweak them just to what you like.

Have fun experimenting!


  • 2 lbs any cut of chicken
  • 5 Italian sausages
  • 1/4 cup olive oil
  • 6 cloves garlic, chopped or minced
  • 1/4 cup fresh sage
  • 2 TAB Worcestershire sauce
  • 1 lemon, juiced and cut into quarters
  • 2 teaspoons Dijon mustard


Combine olive oil, garlic, sage, Worcestershire, lemon juice, and Dijon in a bowl.  Season the chicken with salt and pepper.  Put chicken and lemon pieces in a Ziploc bag and pour marinade over.  Seal bag and make sure marinade completely covers chicken.  Marinade for at least an hour, up to overnight.

Preheat oven to 425.°  Pour contents of bag into a roasting pan.  Add sausages (I like to cut mine in half).  Bake for about an hour, or until chicken is browned and crispy.   Turn sausages over halfway to ensure even browning.  (I like to open the oven and spoon some of the liquid over the chicken during baking time).

Remove from oven and serve.

Serves 4.

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