Easy Chicken Sausage and Veggies Sheet Pan Recipe
This Easy Chicken Sausage and Veggies Sheet Pan recipe offers a simple, wholesome, and colorful one-pan meal. Roasted baby potatoes, cooked chicken sausage, zucchini, bell peppers, and red onion are tossed in olive oil and seasonings, then baked to tender perfection with lightly charred edges. Perfect for a quick weeknight dinner that requires minimal prep and cleanup.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Vegetables
- 450 g (1 lb) baby potatoes, quartered
- 300 g (2 medium) zucchini, halved lengthwise and sliced
- 240 g (2) mixed color bell peppers, sliced
- 150 g (1) red onion, sliced
Protein
- 450 g (1 lb) cooked chicken sausage, sliced
Seasonings and Oil
- 30 g (2 Tbsp) olive oil, divided
- 3 g (1 tsp) garlic powder
- 1 g (1 tsp) dried oregano
- 6 g (1 tsp) salt or to taste
- 1 g (1/2 tsp) freshly ground black pepper
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it’s hot enough for roasting the ingredients evenly.
- Prepare and Roast Potatoes: Place the quartered baby potatoes on a large sheet pan. Drizzle with 15 g (1 Tbsp) olive oil and season with salt and pepper. Toss well to coat evenly. Roast in the preheated oven for 10 minutes to start cooking the denser potatoes first.
- Mix Vegetables and Sausage: While the potatoes roast, combine sliced bell peppers, zucchini, red onion, and cooked chicken sausage in a large bowl. Add the remaining 15 g (1 Tbsp) olive oil along with garlic powder, dried oregano, salt, and black pepper. Toss everything together until well coated with oil and seasonings.
- Add Veggies and Sausage to Potatoes: Carefully remove the hot sheet pan from the oven. Add the vegetable and sausage mixture on top of the partially roasted potatoes. Gently toss to distribute ingredients in a single even layer for consistent roasting.
- Roast Everything Together: Return the pan to the oven and roast for an additional 15 to 20 minutes. Halfway through roasting, stir the mixture once to ensure even cooking and to allow the vegetables to develop lightly charred edges.
- Check Doneness and Serve: Test that the potatoes are fork-tender and vegetables are cooked through. Taste and adjust seasoning if necessary. Serve warm directly from the pan for a rustic and easy meal.
Notes
- Use cooked chicken sausage to reduce cooking time and ensure sausage is heated through without drying out.
- Cut vegetables uniformly for even roasting.
- Stir halfway through roasting to promote even browning and prevent sticking.
- Feel free to swap vegetables or add herbs like thyme or rosemary for different flavor variations.
- This sheet pan meal is great for batch cooking and leftovers reheat well.
