Sheet Pan Chicken Sausage with veggies

A plate of sliced sausage with roasted yellow and red bell peppers, onions, and herbs, accompanied by a fork.

5 from 1 vote

Sheet Pan Chicken Sausage with veggies

Packed with hearty russet potatoes, vibrant bell peppers, and flavorful chicken sausage, this meal is not only easy to make but also incredibly satisfying. Whether you need a quick weeknight dinner or a meal prep option for the week, this sheet pan recipe has you covered.

Prep Time15

Cook Time30

Total Time45

Course: Main Course

Servings:

Calories: 356kcal

Author: Sophie Viau

Equipment

Large sheet pan
Sharp knife
Cutting board
Mixing bowl (optional)
Parchment paper or aluminum foil (for easy cleanup)
Spatula or tongs

Ingredients

4 pre-cooked chicken sausages such as Aidells
3 medium russet potatoes diced
1 large onion sliced
2 bell peppers any color, sliced
1 teaspoon garlic powder
1 tablespoon olive oil
Salt and black pepper to taste
Fresh parsley for garnish

Instructions

Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or aluminum foil for easy cleanup.
Wash and dice the russet potatoes into bite-sized cubes.
Slice the onion and bell peppers into thin strips.
Cut the chicken sausage into 1-inch rounds.
In a large mixing bowl (or directly on the sheet pan), toss the potatoes, onions, and bell peppers with olive oil, garlic powder, salt, and black pepper. Spread them evenly across the sheet pan.
Place the sheet pan in the preheated oven and roast the vegetables for 15 minutes. Potatoes take longer to cook, so giving them a head start ensures even cooking.
After 15 minutes, remove the sheet pan from the oven and scatter the chicken sausage pieces over the veggies. Return to the oven and bake for an additional 15 minutes, or until the potatoes are tender and slightly crispy.
Once done, remove from the oven and sprinkle with fresh parsley for a burst of color and flavor. Serve hot and enjoy!

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