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 to perfection on one pan for a delicious and healthy meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4
Ingredients
1 pound chicken sausage links, sliced into 1/2-inch pieces
1 pound baby potatoes, halved
1 large red bell pepper, sliced into 1/2-inch strips
1 large 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
2 tablespoons 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 halved baby potatoes, sliced red bell pepper, yellow bell pepper, and red onion.
Add 1 tablespoon of olive oil, garlic powder, smoked paprika, dried oregano, salt, and black pepper to the vegetables. Toss well to evenly coat.
Spread the seasoned vegetables evenly on the prepared sheet pan.
Place the sliced chicken sausage pieces on top of the vegetables in a single layer.
Drizzle the remaining 1 tablespoon of olive oil over the chicken sausage.
Roast in the preheated oven for 25 to 30 minutes, stirring the vegetables and turning the sausage halfway through cooking to ensure even browning.
Check that the potatoes are tender and the chicken sausage is cooked through and browned.
Remove from the oven and sprinkle with chopped fresh parsley before serving.