Pesto Chicken Sausage Sheet Pan
Add this to your arsenal for nights when you want to make homemade dinner as simple as possible. A tried-and-true mix of lean chicken sausage, crisp baby potatoes, colorful bell peppers, and tender broccoli roasts beautifully together and is the perfect canvas for dollops of fresh basil pesto and grated Parmesan.
Ingredients
- 1 pound baby potatoes
- 2 teaspoons olive oil
- 2 teaspoons Italian seasoning divided
- kosher salt and black pepper
- 4 links chicken sausage smoked or pre-cooked
- 2 cups broccoli florets
- 1 or 2 bell peppers any color
- 1 small zucchini or yellow squash optional
- 1/4 cup basil pesto
- Parmesan or fresh basil leaves optional garnish
Instructions
- Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper.
- Chop the potatoes into pieces that are roughly 3/4” wide and place in a large bowl. Add olive oil, 1 teaspoon Italian seasoning, 1/2 teaspoon salt, and a few cracks of black pepper. Toss to coat, then spread potatoes in a single layer on the baking sheet, leaving space in between them. Roast for 10 minutes.1 pound baby potatoes, 2 teaspoons olive oil, 2 teaspoons Italian seasoning, kosher salt and black pepper
- While the potatoes start roasting, slice the sausages into 1” coins, cut any thick stems from the broccoli florets, and chop the bell pepper and zucchini, if using, into 1” chunks. Combine these ingredients in the same bowl you used for the potatoes.4 links chicken sausage, 2 cups broccoli florets, 1 or 2 bell peppers, 1 small zucchini or yellow squash
- Add the remaining 1 teaspoon Italian seasoning, another 1/2 teaspoon salt, and another few cracks of pepper. If the veggies look too dry, add another small drizzle of olive oil. Toss well to combine.
- After the potatoes have been in for about 10 minutes, take out the pan, push potatoes to the outer edge, and add the sausage-veggie mixture 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.
- Remove from the oven, spoon pesto on top, and toss to coat if desired. Top with grated Parmesan, fresh basil leaves, and extra black pepper to taste. Serve right away. Enjoy!1/4 cup basil pesto, Parmesan or fresh basil leaves
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Nutrition Estimate
Calories: 385 kcal, Carbohydrates: 36 g, Protein: 19 g, Fat: 20 g, Saturated Fat: 4 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 1 g, Cholesterol: 61 mg, Sodium: 1044 mg, Potassium: 950 mg, Fiber: 7 g, Sugar: 8 g, Vitamin A: 3808 IU, Vitamin C: 187 mg, Calcium: 90 mg, Iron: 3 mg