This chicken sausage sheet pan dinner puts sliced sausage, baby potatoes, broccoli, zucchini, peppers, and red onion on a single pan with simple garlic, onion, and paprika seasoning. It takes about 15 minutes to prep, bakes in 35, and leaves you with one pan to wash.
The trick is staging the vegetables so nothing turns mushy. Potatoes go in first, and the quicker cooking vegetables join them later, so everything finishes at the same time with browned edges and tender centers.
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Why This Chicken Sausage Sheet Pan Dinner Recipe Works
A sheet pan gives vegetables a big, dry surface, which is what you need for browning. Crowding the pan steams the food, so this recipe uses a large rimmed sheet and a single layer. Olive oil carries the seasoning and helps the edges crisp.
Chicken sausage is already cooked, so it only has to heat through and brown. That makes it a forgiving, lean protein that adds a lot of flavor without a long cook time.
Ingredients for Chicken Sausage Sheet Pan Dinner
- 1 pound fully cooked chicken sausage, sliced into 1/2 inch rounds
- 2 cups baby potatoes, halved
- 2 cups bell pepper strips
- 1 cup sliced red onion
- 2 cups broccoli florets
- 1 medium zucchini, sliced into half moons
- 3 tablespoons olive oil, divided
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/4 teaspoon salt
- Black pepper to taste
- Chopped fresh parsley for garnish (optional)
Chicken sausage: pick a fully cooked kind with a flavor you like, such as Italian, garlic, or apple. Check the label, since sausage is already salty and you only need a pinch of added salt. Smoked turkey sausage also works.
Baby potatoes: halve them so the cut sides touch the pan and brown. If your potatoes are larger than 1 1/2 inches, cut them into quarters.
Broccoli and zucchini: both cook faster than potatoes, which is why they go in later. Cut the zucchini thick so it does not turn watery.
Garlic powder, onion powder, and paprika: dry spices stick to the oil and will not burn like fresh garlic can over 35 minutes of roasting.
How to Make Chicken Sausage Sheet Pan Dinner
1. Heat the oven and pan. Set the oven to 400 degrees F and line a large rimmed sheet pan with parchment paper.
2. Start the potatoes. Toss the potatoes and red onion with 1 tablespoon of the oil, half of the spices, and the salt. Spread them on the pan cut side down and roast for 15 minutes.
3. Toss the rest. While they roast, toss the sausage, peppers, broccoli, and zucchini with the remaining 2 tablespoons oil, the remaining spices, and pepper.
4. Add to the pan. Remove the pan, push the potatoes aside if needed, and spread the second mixture over the pan in a single layer.
5. Finish roasting. Return the pan to the oven and roast 18 to 20 minutes, stirring once halfway, until the potatoes are fork tender and the sausage is browned.
6. Rest and garnish. Let the pan sit for 3 minutes and scatter with parsley before serving.
How to Serve Chicken Sausage Sheet Pan Dinner
Serve straight from the pan with a squeeze of lemon, a spoonful of Dijon mustard, or a drizzle of ranch or pesto. It is a complete meal on its own, so a side is optional.
If you like sheet pan meals, these other options work well as a rotation: sheet pan sausage and potatoes, sheet pan lemon herb chicken, sheet pan Italian chicken and broccoli, and sheet pan garlic parmesan chicken.
How to Store and Reheat Chicken Sausage Sheet Pan Dinner
Cool the leftovers and refrigerate them in an airtight container within 2 hours of cooking. They keep for 3 to 4 days.
Reheat in a hot oven at 400 degrees F or a hot skillet until steaming and hot throughout, to 165 degrees F, for the ideal texture. Microwaving works but softens the vegetables. For more on safe temperatures, see the Idaho Health Matters sheet pan chicken and veggies recipe, which also roasts at 400 degrees F.
Tips and Variations for Chicken Sausage Sheet Pan Dinner
Do not crowd the pan. Use two pans if your vegetables overlap. Crowding steams them instead of browning them.
Cut the vegetables evenly. Pieces of the same size cook at the same speed.
Stir halfway. A quick stir moves the browned edges around and helps even cooking.
Use the broiler. Broil for the last 2 minutes for extra browning, but watch the pan closely.
Swap the vegetables. Green beans, Brussels sprouts, or cauliflower take the place of the zucchini or broccoli.
Add a sauce. A drizzle of honey mustard or a spoonful of pesto after roasting changes the flavor completely.
Meal prep it. Pack into containers with rice or quinoa for lunches through the week.
Frequently Asked Questions About Chicken Sausage Sheet Pan Dinner
What kind of sausage is ideal for a chicken sausage sheet pan dinner?
Fully cooked chicken or turkey sausage, such as Italian, garlic, or apple, works well because it only needs to heat and brown.
Why are my vegetables soggy on a chicken sausage sheet pan dinner?
The pan is probably crowded or the vegetables are cut too small. Use a larger pan, one layer, and stage the cooking.
Can I prep this dinner ahead?
Yes. Chop the vegetables the night before and store them in the fridge. Toss with oil and spices just before roasting.
Can I use raw sausage?
Raw sausage needs to be cooked to 165 degrees F and takes longer, so cook it first or give it a head start on the pan.
Can I make this meatless?
Use plant based sausage and keep the same vegetables and timing.
Chicken Sausage Sheet Pan Dinner with Veggies
Equipment
- rimmed sheet pan
- Parchment paper
- Large bowl
Ingredients
Main Ingredients
- 1 lb fully cooked chicken sausage sliced into 1/2 inch rounds
- 2 cup baby potatoes halved
- 2 cup bell pepper strips
- 1 cup red onion sliced
- 2 cup broccoli florets
- 1 medium zucchini sliced into half moons
- 3 tbsp olive oil divided
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- ¼ tsp salt
- ¼ tsp black pepper to taste
- 1 tbsp fresh parsley chopped, for garnish
Instructions
Cooking
- Prep. Heat the oven to 400 degrees F and line a large sheet pan with parchment.
- Potatoes first. Toss the potatoes and onion with 1 tablespoon oil, half the spices, and salt; roast cut side down 15 minutes.
- Toss. Toss the sausage, peppers, broccoli, and zucchini with 2 tablespoons oil, the remaining spices, and pepper.
- Add. Spread them over the pan in a single layer.
- Roast. Roast 18 to 20 minutes, stirring once, until the potatoes are tender and the sausage is browned.
- Garnish. Rest 3 minutes and top with parsley.
