Sheet Pan Chicken Sausage and Vegetables
A simple, satisfying weeknight dish featuring juicy chicken sausage, roast vegetables, and a kiss of olive oil and herbs. This sheet pan method keeps cleanup quick and flavor big, making it a reliable go-to for busy nights.
Ingredients
- 1 lb chicken sausage links, sliced into 1/2-inch rounds
- 1 pound baby potatoes, halved
- 1 large red bell pepper, chopped
- 1 medium zucchini, half-moon slices
- 1 large red onion, wedges
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon paprika
- 1 teaspoon dried Italian seasoning
- salt and pepper to taste
Instructions
- Heat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone mat—easy cleanup makes this meal even nicer.
- Toss the potatoes, pepper, zucchini, and onion with 1 tablespoon of olive oil, a pinch of salt, and half of the minced garlic. Spread them in a single layer on the sheet pan.
- In a bowl, combine the remaining olive oil, paprika, Italian seasoning, remaining garlic, salt, and pepper. Add the sliced chicken sausage and toss until evenly coated.
- Scatter the sausage onto the sheet pan with the vegetables. Try to keep everything in a single layer so it roasts rather than stews.
- Roast for about 18–25 minutes, shaking the pan halfway through, until the potatoes are tender and the sausage is browned. If you like extra color, you can switch to a broil for the last 2 minutes—watch closely.
- Remove from the oven and let rest for a couple of minutes. Taste and season with more salt and pepper if needed. Serve family-style from the sheet pan or transfer to a serving platter.