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Chicken Sausage and Veggies Sheet Pan

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Course: dinner
Calories: 360

Ingredients
  

For the Sheet Pan
  • 1 lb chicken sausage Italian, smoked, or garlic herb
  • 2 cups baby potatoes halved
  • 1 red bell pepper sliced
  • 1 yellow bell pepper sliced
  • 1 medium zucchini sliced
  • 1 red onion cut into wedges
  • 1 cup broccoli florets
  • 3 –4 tbsp olive oil
  • Salt and black pepper to taste
Seasonings
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • ½ tsp dried thyme or Italian seasoning
  • Optional: ¼ tsp crushed red pepper flakes for heat
Optional Garnishes
  • Fresh parsley
  • Lemon wedges
  • Grated Parmesan

Equipment

  • Large sheet pan or rimmed baking tray
  • Parchment paper or aluminum foil
  • Cutting board
  • Sharp knife
  • Mixing bowl
  • Measuring spoons
  • Tongs or spatula

Method
 

Preheat the Oven and Prepare the Sheet Pan
  1. Preheat your oven to 425°F (220°C).
  2. Line a large sheet pan with parchment paper for easier cleanup (optional but helpful).
Chop the Vegetables
  1. Slice bell peppers, zucchini, and onions into uniform pieces. Halve the baby potatoes.
  2. This ensures even roasting and perfect texture.
Add Everything to the Sheet Pan
  1. Spread all vegetables on the pan. Place sliced chicken sausage evenly throughout.
  2. Drizzle with olive oil and sprinkle with paprika, garlic powder, oregano, thyme, salt, pepper, and red pepper flakes (if using).
  3. Toss everything to coat evenly.
Roast Until Tender and Golden
  1. Place the sheet pan in the oven and roast for 25–30 minutes, stirring halfway to ensure even browning.
  2. Potatoes should be fork-tender and vegetables lightly caramelized. Chicken sausage will be browned around the edges.
Add Finishing Touches
  1. Once done, squeeze fresh lemon juice over the top or sprinkle with chopped parsley for brightness.
  2. Grated Parmesan adds a savory finishing touch if you enjoy extra richness.