Sheet Pan Chicken, Sausage, and Perogies
A hearty and easy one-pan meal featuring tender chicken thighs, savory sausage, and crispy golden perogies all roasted together with bell peppers and onions for a delicious dinner.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 1x
Ingredients
4 bone-in, skin-on chicken thighs
12 ounces smoked sausage, sliced into 1/2-inch rounds
16 frozen potato perogies
1 large red bell pepper, sliced into 1/2-inch strips
1 large yellow bell pepper, sliced into 1/2-inch strips
1 medium yellow onion, sliced into 1/2-inch strips
3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
Preheat the oven to 425°F (220°C).
In a large bowl, combine the olive oil, garlic powder, smoked paprika, dried thyme, salt, and black pepper. Stir to form a seasoning mixture.
Add the chicken thighs to the bowl and toss to coat them evenly with the seasoning mixture.
Place the seasoned chicken thighs on a large sheet pan, skin side up.
Add the sliced smoked sausage, frozen perogies, red bell pepper, yellow bell pepper, and onion to the bowl. Toss everything together to coat with any remaining seasoning mixture.
Arrange the sausage, perogies, and vegetables evenly around the chicken thighs on the sheet pan in a single layer.
Place the sheet pan in the preheated oven and roast for 30 to 35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the perogies are golden and crispy.
If desired, turn the perogies and sausage halfway through cooking for even browning.
Remove the sheet pan from the oven and let rest for 5 minutes before serving.