Sheet Pan Chicken Sausage
A simple and flavorful sheet pan meal featuring chicken sausage and roasted vegetables, perfect for an easy weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4
Ingredients
4 links chicken sausage, sliced into 1/2-inch pieces
1 red bell pepper, seeded and cut into 1-inch pieces
1 yellow bell pepper, seeded and cut into 1-inch pieces
1 medium red onion, peeled and cut into 1-inch chunks
2 medium zucchinis, cut into 1/2-inch thick half-moons
3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon dried Italian seasoning
1/2 teaspoon smoked paprika
Salt, to taste
Black pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions
Preheat the oven to 425°F (220°C).
Line a large sheet pan with parchment paper or lightly grease it with olive oil.
In a large bowl, combine the sliced chicken sausage, red bell pepper pieces, yellow bell pepper pieces, red onion chunks, and zucchini half-moons.
Drizzle the olive oil over the sausage and vegetables.
Sprinkle the garlic powder, dried Italian seasoning, smoked paprika, salt, and black pepper evenly over the mixture.
Toss everything together until all ingredients are evenly coated with oil and seasonings.
Spread the sausage and vegetable mixture in a single layer on the prepared sheet pan.
Place the sheet pan in the preheated oven and roast for 20 to 25 minutes, stirring halfway through, until the vegetables are tender and the chicken sausage is cooked through and slightly browned.
Remove the sheet pan from the oven and let it rest for 2 minutes.
Garnish with chopped fresh parsley before serving.