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Sheet Pan Chicken Murphy has sausage, chicken, potatoes and peppers tossed in a kicked up brown gravy!

Sheet Pan Chicken Murphy

  • Author: Dan
  • Yield: 6 1x

Description

Sausage, chicken, potatoes and peppers tossed in a out of control delicious brown gravy!


Ingredients

  • 1 1/2 lbs. boneless, skinless chicken thighs cut into 2” pieces
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon garlic powder
  • 2 lbs. small red potatoes cut in fourths and then eights depending on the size of the potato
  • 1 lb. Italian sausage, cut into fourths
  • 1 (14 oz.) jar Whole Sweet Peppadew peppers, drained reserving the juice
  • chopped parsley for garnish

For the Gravy

  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 sprigs fresh rosemary
  • 2 cups beef broth
  • 3 tablespoons juice from peppers

Instructions

  1. Preheat oven to 400 degrees.
  2. Toss the chicken with the salt, pepper and garlic powder. Add it to a sheet pan that’s been sprayed with cooking spray along with the sausage.
  3. Cook for 15 minutes, remove from the oven, toss, then add the cubed potatoes.
  4. Roast for 30 minutes, remove from the oven, add the peppers and roast for 10 minutes more.
  5. Make the gravy in a large skillet by adding the butter to melt, then sprinkle in the flour and whisk together until combined.
  6. Let the flour and butter cook together for a minute, then slowly pour in the beef broth while whisking.
  7. Season with the salt and pepper and add the fresh rosemary.
  8. Simmer for 10 minutes until thickened.
  9. Add 1/4 cup of the juice from the peppers and stir to combine.
  10. Remove the rosemary, and pour the gravy over the sheet pan, toss and serve.
  11. Sprinkle with chopped parsley and more fresh rosemary for garnish.