Chicken 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.