It is 6pm, you’re tired, and everyone’s hungry. This Sheet Pan Chicken Sausage is the answer to your busiest nights. You get a full, healthy meal with almost zero cleanup. It is the perfect way to end a long day.
Why This Sheet Pan Chicken Sausage Recipe Is a Winner
This recipe is a winner because it saves you so much time. You only have one pan to wash when you are done. It is perfect for those busy back-to-school nights in the fall. Your whole family will love the sweet roasted vegetables. The savory, golden sausage makes every bite satisfying.
Simple Method
Making this dinner is incredibly simple and stress-free. You just chop your favorite vegetables and slice the sausage. Toss everything right on the pan with oil and spices. Even if you are new to cooking, you can do this. It is a foolproof way to get dinner on the table.
Ingredients You’ll Need
Most of these items are likely already in your kitchen. This meal uses simple pantry staples and fresh produce.
- 12 oz pre-cooked chicken sausage, sliced into 1/2-inch rounds
- 2 large bell peppers, de-seeded and chopped into 1-inch pieces
- 1 medium zucchini, sliced into half-moons
- 1 medium red onion, sliced into wedges
- 2 tablespoons extra virgin olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
Step-by-Step
- Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Line a large rimmed baking sheet with parchment paper to prevent adhesion.
- Distribute the sliced chicken sausage, bell peppers, zucchini, and red onion across the prepared baking sheet.
- Drizzle the components with extra virgin olive oil and apply the dried oregano, garlic powder, salt, and black pepper uniformly.
- Toss the ingredients thoroughly to ensure even lipid and seasoning distribution, then arrange in a single layer to facilitate roasting.
- Roast for 25 minutes, or until the vegetables reach desired tenderness and the sausage surfaces exhibit slight caramelization.
- Remove from the oven and allow to rest for 2 minutes before serving.
Best Ways to Enjoy It
Serve this warm right off the baking sheet. It tastes great over a scoop of fluffy quinoa or rice. You can also add a dollop of creamy honey mustard. Pack the leftovers into containers for easy weekday lunches tomorrow. Set the table and enjoy a stress-free meal with your family.
Storage & Reheating
Store any leftovers in an airtight container in the fridge. They will stay fresh for up to four days. Reheat them in a skillet for about five minutes. This helps the sausage stay nice and snappy. You can also use a 350°F oven for ten minutes. Avoid the microwave to keep the vegetables from getting soggy.
Tips for Best Results
- Use parchment paper so nothing sticks to your pan.
- Avoid overcrowding the pan so the vegetables roast instead of steam.
- Swap the chicken sausage for turkey sausage if you prefer.
- Cut your vegetables into even bite-sized pieces for uniform cooking.
- Add a handful of fresh summer squash if it is in season.
- Sprinkle some salty feta cheese on top before serving to elevate it.
- Double the batch on Sunday for easy meal prep lunches all week.
- Don’t skip the resting time to let the flavors settle.
Ways to Switch It Up
- Add red pepper flakes for a spicy kick.
- Use Italian sausage and add fresh basil at the end.
- Swap the peppers for broccoli for a different crunch.
- Make it a healthy reset by serving it over cauliflower rice.
Common Questions
Can I make this ahead of time?
Yes, you can chop everything the night before. Just store the raw ingredients in a bag until dinner. This Sheet Pan Chicken Sausage is built for convenience.
What if I don’t have parchment paper?
You can grease the pan with extra olive oil instead. Just be ready for a bit more scrubbing later. The roasted flavors will still be delicious.
How do I know when it is done?
The vegetables should be tender and golden at the edges. The sausage will look slightly browned and caramelized. This usually takes about 25 minutes in a hot oven.
I hope this easy dinner makes your busy nights a little calmer. It is one of my favorite ways to eat well without the stress. Enjoy every bite of those roasted, savory flavors tonight!
— Alex
Sheet Pan Chicken Sausage and Roasted Vegetables
Ingredients
- 12 oz pre -cooked chicken sausage, sliced into 1/2-inch rounds
- 2 large bell peppers, de-seeded and chopped into 1-inch pieces
- 1 medium zucchini , sliced into half-moons
- 1 medium red onion, sliced into wedges
- 2 tablespoons extra virgin olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Line a large rimmed baking sheet with parchment paper to prevent adhesion.
- Distribute the sliced chicken sausage, bell peppers, zucchini, and red onion across the prepared baking sheet.
- Drizzle the components with extra virgin olive oil and apply the dried oregano, garlic powder, salt, and black pepper uniformly.
- Toss the ingredients thoroughly to ensure even lipid and seasoning distribution, then arrange in a single layer to facilitate roasting.
- Roast for 25 minutes, or until the vegetables reach desired tenderness and the sausage surfaces exhibit slight caramelization.
- Remove from the oven and allow to rest for 2 minutes before serving.
