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Sheet Pan Chicken Sausage Dinner - Simple, Colorful, and Weeknight-Friendly

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 to 1.25 pounds fully cooked chicken sausage, sliced into 1/2-inch rounds (Italian, garlic herb, or apple)
  • 1 large red bell pepper, sliced into strips
  • 1 yellow bell pepper, sliced into strips
  • 1 medium red onion, cut into wedges
  • 1 medium zucchini, sliced into half-moons
  • 1 cup small broccoli florets
  • 1 pound baby potatoes, halved (or quartered if large)
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika (or sweet paprika)
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1 tablespoon Dijon mustard (optional, for extra tang)
  • 1 tablespoon balsamic vinegar or lemon juice (for finishing)
  • Fresh parsley, chopped, for garnish (optional)

Method
 

  1. Preheat the oven: Heat to 425°F (220°C). Line a large rimmed sheet pan with parchment for easy cleanup, or lightly oil the pan.
  2. Par-cook the potatoes: Since potatoes take longer, toss them with 1 tablespoon olive oil and a pinch of salt and pepper on the pan. Spread them out and roast for 10 minutes while you prep the rest.
  3. Slice and prep: Cut the chicken sausage and vegetables. Aim for even sizes so everything roasts at the same pace.
  4. Mix the seasoning: In a small bowl, combine salt, pepper, garlic powder, smoked paprika, oregano, and thyme. Stir the Dijon into the remaining 2 tablespoons olive oil if using.
  5. Toss everything together: Pull the pan from the oven. Add peppers, onion, zucchini, broccoli, and sausage to the potatoes. Drizzle with the seasoned oil and sprinkle the spice blend over the top. Toss directly on the pan to coat well.
  6. Roast until caramelized: Spread everything into an even layer with space between pieces. Roast 18–22 minutes, stirring once halfway, until veggies are tender and edges are browned.
  7. Finish and taste: Remove from the oven and splash with balsamic vinegar or lemon juice. Toss, taste, and adjust salt and pepper as needed.
  8. Garnish and serve: Sprinkle with chopped parsley. Serve as is, or pair with rice, quinoa, or crusty bread.