There’s something about a sheet pan meal that feels both comforting and uncomplicated. On a day when I was juggling a few too many things, I threw together this chicken sausage sheet pan lunch. The kitchen smelled like a mix of smoky paprika and fresh herbs, and the colors of the bell peppers—red and yellow—brightened up the whole space. I remember hesitating a bit when chopping the onions because they made my eyes water more than usual, but it was worth it. The potatoes turned golden and crispy on the edges, the sausage slices browned just right, and all of it mingled on the pan like it was meant to be together.
When I finally sat down to eat, the first bite was a small moment of peace amid the chaos. The sweetness of the roasted peppers balanced out the savory sausage perfectly, and the potatoes were tender but still had a bit of bite. I usually don’t take the time to make something that looks this colorful and satisfying during a busy week, but this meal reminded me that sometimes simple, one-pan dinners are the best way to slow down without slowing down.
- Everything cooks together on one pan, which means less cleanup and more time to relax.
- It’s simple—and that’s kind of the point—no complicated sauces or steps required.
- The mix of smoky spices and fresh parsley brings a lot of flavor without overwhelming the ingredients.
- It’s flexible enough to serve for lunch or dinner, though I usually lean toward lunch for a quick, hearty bite.
If you’re wondering about leftovers, this meal reheats nicely in the oven and keeps its texture well. Just don’t expect it to freeze perfectly—the potatoes can get a bit mushy.
PrintChicken Sausage Sheet Pan Lunch
A quick and easy chicken sausage sheet pan lunch featuring savory chicken sausage, colorful bell peppers, red onions, and tender baby potatoes, all roasted together for a flavorful and satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4
Ingredients
1 pound chicken sausage, sliced into 1/2-inch pieces
1 pound baby potatoes, halved
1 red bell pepper, sliced into 1/2-inch strips
1 yellow bell pepper, sliced into 1/2-inch strips
1 medium red onion, sliced into 1/2-inch wedges
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
Fresh parsley, chopped, for garnish (about 2 tablespoons)
Instructions
Preheat the oven to 425°F (220°C).
In a large bowl, combine the halved baby potatoes, sliced red and yellow bell peppers, and sliced red onion.
Drizzle the vegetables with 1 tablespoon of olive oil, then sprinkle with garlic powder, smoked paprika, dried oregano, salt, and black pepper. Toss well to coat evenly.
Spread the seasoned vegetables in a single layer on a large sheet pan.
Place the sliced chicken sausage on top of the vegetables in an even layer.
Drizzle the remaining 1 tablespoon of olive oil over the sausage and vegetables.
Roast in the preheated oven for 25 to 30 minutes, stirring halfway through, until the potatoes are tender and golden and the sausage is cooked through.
Remove the sheet pan from the oven and let it cool for 2 minutes.
Garnish with chopped fresh parsley before serving.
For kitchen notes, I usually grab a sturdy sheet pan that can handle roasting all those potatoes and sausage slices without crowding. It’s important to spread everything out so the pieces crisp up instead of steaming. When I serve this, a simple green salad or some crusty bread on the side works nicely to round out the meal. Sometimes I swap the chicken sausage for a spicier option or toss in some cherry tomatoes for a burst of juiciness, though I haven’t tested all combinations thoroughly. Also, if you’re in a hurry, cutting the potatoes smaller can shave off some cooking time, but it might change the texture a bit.
FAQ
Can I use other sausages? Absolutely, though cooking times may vary slightly depending on thickness and type.
Is this meal gluten-free? Yes, as long as the sausage you use is gluten-free.
Can I prepare this ahead of time? You can prep the veggies and sausage slices and keep them ready, but roasting is best done fresh to keep the textures right.
Ready to make your weekday lunch a little easier and tastier? Save this recipe, print it out, and get ready for that cozy, colorful sheet pan dinner—whenever you need it.