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A close-up view of the roasted vegetables and chicken sausage, showing the caramelized edges of the broccoli and bell peppers.

Chicken Sausage Sheet Pan Dinner: Easy, Healthy & Fast

This Chicken Sausage Sheet Pan Dinner is the ultimate easy weeknight meal. Savory sausage and tender vegetables are roasted to perfection on a single pan for a healthy, flavorful dinner with minimal cleanup.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz fully-cooked chicken sausage sliced into 1/2-inch rounds
  • 1 lb baby potatoes halved
  • 1 large head broccoli cut into florets
  • 2 bell peppers any color, sliced
  • 1 red onion cut into wedges
  • 2 tbsp olive oil
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt or to taste
  • 1/4 tsp black pepper or to taste

Equipment

  • 1 Large Baking Sheet
  • 1 Large Mixing Bowl
  • 1 Chef's knife

Instructions
 

  1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
  2. In a large bowl, combine the halved baby potatoes, broccoli florets, sliced bell peppers, and red onion wedges.
  3. Drizzle the vegetables with olive oil. Sprinkle with Italian seasoning, garlic powder, smoked paprika, salt, and pepper. Toss well to ensure everything is evenly coated.
  4. Spread the seasoned vegetables in a single, even layer on the prepared baking sheet. Do not overcrowd the pan.
  5. Roast for 15 minutes in the preheated oven.
  6. Remove the pan from the oven and add the sliced chicken sausage, distributing it evenly among the vegetables.
  7. Return the pan to the oven and roast for an additional 15-20 minutes, until vegetables are tender and caramelized and the sausage is heated through.
  8. Serve immediately and enjoy.

Notes

For best results, use a large sheet pan to ensure the vegetables have enough space to roast, not steam.
Feel free to substitute with your favorite vegetables like brussels sprouts, zucchini, or asparagus.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
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