This post contains affiliate links. Please see our disclosure policy.
Colorful roasted veggies, juicy chicken sausage, and Italian-seasoned baby potatoes come together on one pan for a quick, no-fuss, healthy dinner. This also makes a terrific meal prep!
Sheet pan chicken sausage is such an easy way to win the weeknight dinner game. It’s flavorful and simple to cook, so you can simply add a few veggies and potatoes and voila–a complete meal that’s delicious and healthy.
Better yet, both prep and clean-up are a total breeze, which is always important in my book!
I especially love using chicken sausage because it’s relatively healthy and comes in a lot of different flavors. Many brands are widely available; my favorite types to use in a meal like this are Trader Joe’s sun-dried tomato or Aidell’s Italian-style chicken sausage with mozzarella cheese.
Of course, you can also swap in turkey sausage or chicken or turkey kielbasa. Pork sausage or kielbasa also work well; if using these, however, go light on the added olive oil, because pork products will naturally release more fat while cooking.
Top Tips for Success
This could not be easier to make. The potatoes need to roast a bit longer than the other ingredients, so use that to your advantage by taking the first few minutes of their cooking time to chop and season everything else.
Chop the potatoes relatively small, and space them out on the pan for the first 10 minutes of cooking time. Breathing room is important to help roasted potatoes develop a crispy skin.
While the potatoes get their head start, chop the broccoli, red pepper, and sausages into similarly-sized pieces to ensure they cook evenly.
Prep goes even faster if you buy pre-chopped broccoli florets, but do take a quick look to be sure none of them are really gigantic or have large pieces of stem still attached. If they do, cut the biggest pieces in half and discard any thick chunks of stem.
After 10 minutes or so in the oven, remove the pan, push the potatoes to the outer edge, and add the seasoned sausage and veggies to the empty space in the middle. Another quick turn in the oven and dinner is done!
How to serve it
This sheet pan is perfectly packed with protein, veggies, and rib-filling starch from the potatoes, so I typically plate it up, sprinkle with a few fresh herbs, and call it a day.
No sides. Truly a one-and-done kind of meal. Of course you can also pair it with simple greens, another veggie, or crusty bread to stretch things further.
This also makes a terrific meal prep. Just divvy up portions and store in the fridge to yield tasty, healthy, and filling lunches for the week.
Variations
If you’re looking for a simple variation, try this chicken sausage with peppers and shallots. It’s a riff on this meal that everyone loves!
If you’re feeling more creative, one of the beautiful things about sheet pan dinners is their flexibility, and this one is no exception. Easy swaps include sweet potatoes for the baby potatoes – skip the Italian seasoning and consider using a dash of paprika instead – and cauliflower or Brussels sprouts for the broccoli. You can make those substitutions without changing the prep or cooking times.
Of course, you can always make additional substitutions, just know that different vegetables have different roasting times. This handy guide can help if you want to experiment.
More Sheet Pan Meals
- Harvest-Inspired Sheet Pan Chicken Sausage
- Sheet Pan Rosemary Garlic Salmon
- Sheet Pan Honey Garlic Shrimp and Broccoli
- Chipotle Lime Sheet Pan Shrimp Fajitas
- Sheet Pan Balsamic Chicken and Veggies
- Sheet Pan Beef and Broccoli
Sheet Pan Chicken Sausage with Broccoli, Peppers, and Potatoes
Ingredients
- 1 pound baby potatoes
- 2 tablespoons olive oil, divided
- 2 teaspoons Italian seasoning, divided
- 1 teaspoon kosher salt, divided
- freshly-cracked black pepper
- 4 links chicken sausage, smoked or pre-cooked, see note
- 2 cups broccoli florets
- 1 bell pepper, any color
- fresh parsley, rosemary, or other herbs, optional garnish
Instructions
- Preheat oven to 425 degrees F. Line a large rimmed baking sheet with parchment paper.
- Chop potatoes into 3/4-inch pieces and place in a large bowl. Add 1 tablespoon olive oil, 1 teaspoon Italian seasoning, 1/2 teaspoon salt, and a few cracks of pepper. Toss to coat, then spread the potatoes in a single layer on the baking sheet, leaving space between them. Roast for 10 minutes.
- While the potatoes start roasting, slice the sausages into 1” coins, cut any thick stems from the broccoli florets, and chop the pepper into 1” pieces. Combine these ingredients in the same bowl you used for the potatoes. Add the remaining 1 tablespoon olive oil, 1 teaspoon Italian seasoning, 1/2 teaspoon salt, and a few more cracks of pepper. Toss well.
- After the potatoes have been in for 10 minutes, take out the pan, push potatoes to the outer edge, and add the mixture of sausage, broccoli, and peppers to the empty space in the middle. Return to the oven and roast another 18-20 minutes, until the sausage is crisp and the veggies are tender.
- Sprinkle with chopped parsley, rosemary, or other herbs as desired. Serve and enjoy!
Notes
- If shopping specifically for this recipe, I like to buy baby potatoes and cut them in half or in quarters. The meal works equally well, however, with 2 or 3 medium potatoes, and is a great way to use them up.
- Most chicken sausages are sold pre-cooked, typically smoked, which makes them hold their shape well when sliced into coins, and means that they really just need to be warmed and crisped. Do not use raw chicken sausages, as they will not hold shape and will take too long to cook through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Very easy and very tasty! A great, quick weekday meal. Highly recommend! I added a little twist with a bit of sweet onion and sliced shiitake mushrooms. Delicious!!
Are the broccoli florets frozen or thawed? If thawed, how would you do so with a frozen bag?
I usually make this with fresh broccoli florets, but I think you could pretty easily adapt it to use frozen – I am going off of advice from Budget Bytes, a website I trust. You’ll want to put the broccoli in still frozen and put it in with the potatoes, instead of waiting to add it with the sausage and peppers. Please let me know if you try this, I would love to confirm that it works and I bet a lot of other readers would love to know, too!
Just wanted to let readers know that I made this with frozen broccoli (I buy in bulk at Sam’s club) and roasted them right alongside the potatoes from the get-go. Just gave everything a flip and stir before adding the rest of the ingredients after that initial 10 minute bake. Turned out great.I also diced an onion thinly and threw it in because I adore onions. Thanks for sharing the recipe! I feel like recipes like this are phenomenal with very little effort. So beautiful as well. I’ll happily check out your other recipes. 🙂
This is one our family’s favorite sheet pan meals! So easy and so delicious!
How do you cut the sausage? I cut it raw and it was not successful😅
Oh no! Most chicken sausages come pre-cooked, so they hold together pretty well when sliced into coins and just need to be warmed and crisped up. Raw ones would not hold together and would almost certainly need more cooking time.
Loved this recipe !! I added a few more veggies because I love roasted veggies!! Easy to prepare and yummy !!
We loved this. I used broccoli, half an onion and zucchini. Next time I’ll use other veggies. Thank you for the recipe and inspiration. ❤
That combo sounds delicious, Kristen! So glad it was enjoyed!