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