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

Sheet Pan Chicken Murphy

  • Author: Dan
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 6 1x

This Sheet Pan Chicken Murphy feeds a crowd! Italian sausage, chicken thighs, potatoes and peppers tossed in a homemade brown gravy!



  • 1 1/2 pounds boneless, skinless chicken thighs cut into 2” pieces
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon garlic powder
  • 2 pounds small red potatoes cut in fourths or eights depending on the size of the potato
  • 1 pound Italian sausage links, each link 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
  • 1/4 cup juice from the drained peppers


  1. Preheat oven to 400 degrees.
  2. Season the chicken with the salt, pepper and garlic powder. Place the chicken, sausage and potatoes on a 15″ x 21″ sheet pan that’s been sprayed with non-stick cooking spray. (see note*)
  3. Cook for 20 minutes, remove from the oven, toss and add the peppers. You can add the peppers whole or cut them in half if you prefer.
  4. Return to the oven for another 15 minutes until the chicken and sausage is cooked through and the potatoes are brown.
  5. While the chicken, sausage and potatoes are in the oven, start the gravy in a large skillet. Add 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 to prevent lumps. Season the gravy with the salt and pepper and add the fresh rosemary.
  7. Simmer the gravy for 10 minutes until thickened, then remove the rosemary sprigs.
  8. Add 1/4 cup of the juice from the peppers to the gravy and whisk together to combine.
  9. Pour the gravy over the chicken, sausage and potatoes on the sheet pan, toss and serve.
  10. Sprinkle with chopped parsley and more fresh rosemary for garnish.

Recipe Notes

If you don’t have a large enough sheet pan, use (2) 13″ x 18″ inch sheet pans instead. Put the chicken and sausage on one pan and the potatoes on the other.

  • Category: Dinner
  • Method: Oven / Stove Top
  • Cuisine: American