Go Back

Chicken Sausage Sheet Pan Meal

Chicken sausage sheet pan meal with smoky sausage, caramelized bell peppers, and roasted baby potatoes. Roasted at 425°F until the sausage browns at the edges and the potatoes get crispy spots, then finished with garlic and herbs.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
resting 3 minutes
Total Time 58 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken Sausage Sheet Pan Meal
  • 1.5 lb chicken sausage links about 6 links, sliced into 1-inch pieces
  • 1.5 lb baby potatoes halved
  • 2 bell peppers (red and yellow) cut into 1-inch chunks
  • 1 red onion medium, cut into wedges
  • 3 tbsp olive oil
  • 4 garlic cloves, minced
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 0.5 tsp garlic powder
  • 0.75 tsp salt
  • 0.5 tsp black pepper
  • 2 tbsp fresh parsley chopped, for garnish
  • 1 lemon medium, cut into wedges for serving

Equipment

  • 1 sheet pan

Method
 

Preheat and prep
  1. Preheat the oven to 425°F and line a large sheet pan with parchment paper or lightly grease it, so the potatoes roast evenly.
Toss and start the potatoes
  1. Toss the halved baby potatoes with 1 tbsp olive oil, half the smoked paprika, salt, and black pepper, then spread them on the sheet pan and roast for 15 minutes to give them a head start.
Add sausage and vegetables
  1. Toss the chicken sausage, bell peppers, and red onion with the remaining 2 tbsp olive oil, garlic, oregano, garlic powder, and the remaining smoked paprika.
  2. Add the sausage and vegetables to the sheet pan with the potatoes, spreading everything into a single layer so it browns instead of steams.
Roast until golden
  1. Roast for 20–25 minutes, stirring once halfway through, until the sausage is browned at the edges and the potatoes are fork-tender with crispy spots.
Rest and garnish
  1. Let the pan sit for 3 minutes, then scatter chopped fresh parsley over the top so it stays bright.
Serve
  1. Serve hot with lemon wedges on the side for squeezing over the top right before eating.

Notes

For maximum crisp, keep the potatoes in a single layer and avoid overcrowding the sheet pan. Refrigerate leftovers in an airtight container for up to 3 days; reheat on a sheet pan in a 400°F oven until warmed through. Freezing is not recommended as the potatoes can soften after thawing. For a lower-sodium swap, use reduced-salt sausage and replace part of the added salt with extra black pepper and herbs.