This chicken sausage sheet pan dinner is a healthy, nutritionally balanced recipe that comes together in a flash for a simple weeknight meal or meal prep! Onions, tomatoes, and potatoes seasoned with pantry spices provide pops of color and flavor alongside pre-cooked sausage and dollops of pesto. You’ll love the minimal prep and easy cleanup for this tasty, veggie-loaded dish!
Jump to:
Lizzie’s Notes
As a busy mom, I’m always looking for recipes that 1) are actually easy, 2) include a source of protein, fiber, and carbohydrates, and 3) go heavy on the veggies! In recent years, I’ve relied on prepared proteins to help these kinds of meals come together in a hassle-free way, all on one pan.
Chicken sausage has been a game-changer for weeknight dinners. Unlike traditional sausage, it’s typically uncured and made from simple ingredients and spices. It’s also packed with protein, making it a great addition to roasted veggies if you want staying power.
The other good news? Chicken sausage gets perfectly browned and slightly crispy when cooked on a sheet pan in the oven alongside vegetables. In my experience, the key is choosing veggies that don’t contribute too much water so you don’t wind up with a soggy meal. I tested this chicken sausage sheet pan several times until I nailed the perfect veggie and seasoning combo. I hope you love it as much as my family does!
Ingredients and Substitutions
- Chicken sausage: Use fully cooked chicken sausage links. Choose an option made with just chicken and seasonings. My favorite brand is Amylu, and I especially love making this recipe with their roasted garlic and asiago sausage.
- Garlic powder, dried parsley flakes, and salt: These simple seasonings work well with a chicken sausage sheet pan dinner. They taste great on the veggies and bring out some of the flavors in the sausage links. You can substitute Italian seasoning if desired. Rosemary and thyme are other good swaps. Add black pepper to the mix if you want.
- Potatoes: I recommend Yukon gold potatoes or red potatoes. If desired, you can use sweet potatoes instead of white potatoes.
- Red onion: Onions are one of the best vegetables that pair well with chicken sausage. Substitute white or yellow onions if that’s what you have.
- Tomatoes: Use cherry or grape tomatoes. Other varieties will be too watery and may cause the meal to get soggy.
- Pesto: A sauce for serving really elevates this meal. I love store-bought or homemade pesto, especially since it pairs so well with tomatoes and potatoes.
How to Make This Chicken Sausage Sheet Pan Recipe
The full recipe card is at the bottom of the post. Here’s a preview of the steps with photos to guide you in the kitchen.
Prepare the vegetables and chicken sausage. Slice the links into circles, and chop the potatoes and red onion.
Season the ingredients. Whisk together the seasonings and olive oil (or avocado oil). Pour over the bowl of sliced sausages and veggies. Stir until coated.
Transfer them to a baking sheet, but don’t overcrowd the pan. A half sheet pan is a good size to use so that you can fit everything. If you can’t fit it all in a single layer, use two baking sheets and rotate them halfway through. To get the veggies and sausage nicely browned, do not line the baking sheet with parchment paper.
Transfer the baking sheet to the oven. A range of 35 to 45 minutes is typically how long it takes to cook chicken sausage and vegetables on a sheet pan, but it will depend on your oven and preferences. Setting the temperature to 425 degrees F/220 degrees C helps with browning.
Roast until the sausage is browned and slightly crispy, the potatoes and onion are browned and tender, and the tomatoes are charred and burst. You can stir everything halfway through to promote even cooking if desired.
Serve with pesto. Use the time the sheet pan meal is in the oven to make a homemade pesto, or sub store-bought.
Easy Variations
- Use a different flavor of sausage. Sweet Italian chicken sausage tastes great in this recipe. You can also sub sweet variations, such as Amylu apple and gouda or maple-seasoned links.
- Sub different vegetables. Swap broccoli or cauliflower florets, Brussels sprouts, or red bell pepper for the tomatoes, and switch to sweet potatoes, carrots, or butternut squash in lieu of white potatoes. I recommend avoiding vegetables that release too much moisture, such as zucchini. Hard root vegetables, such as beets, take too long to cook and do not work well in a chicken sausage sheet pan.
- Make it spicy. Add a teaspoon of chili powder and/or ½ teaspoon red pepper flakes to the olive oil mixture. Use spicy chicken sausage, and/or serve with hot sauce. Add ½ teaspoon smoked paprika for a smoky flavor.
- Use another sauce. Consider a vinaigrette instead of pesto. Combine 3 tablespoons olive oil, 2 tablespoons maple syrup, 2 tablespoons Dijon mustard, and 1 tablespoon of lemon juice, apple cider vinegar, or balsamic vinegar. Whisk or shake until smooth. Tahini-based dressings also work well.
- Add cheese. Crumbled feta or goat cheese and shredded parmesan are good options. Add just before serving.
Serving Ideas
Since this recipe is already a pretty complete meal, consider serving with a simple side. It would pair well with bread or rolls, brown rice or quinoa, a can of white beans, or a salad like my Simple Spinach Arugula Salad. Due to its simplicity and balanced nutrient profile, a chicken sausage sheet pan is great for weeknights or meal prep lunches.
Storing and Reheating
Leftovers will keep in an airtight container in the refrigerator for up to 3 to 4 days. Reheat in the microwave in 30-second intervals on high, stirring in between, or in a skillet over medium heat until warm. The skillet method works best for getting the sausage and veggies a little crisp again.
More Sheet Pan Dinner Recipes
- Sheet Pan Gnocchi with Asparagus
- Cauliflower and Chickpeas Sheet Pan Meal
- Sheet Pan Delicata Squash and Chicken
- Sheet Pan Gnocchi and Brussels Sprouts
- BBQ Marinated Tofu Sheet Pan Meal
- Sheet Pan Omelet with Veggies
FAQs
- Can I make this chicken sausage sheet pan meal ahead of time? Absolutely! Keep it in the fridge in an airtight container, separated into individual portions if desired, and reheat for lunches or dinners all week long.
- Can I use raw chicken sausage, or should it be pre-cooked? Use fully cooked links, which is the most commonly available variety. You don’t need to worry about cooking the chicken sausage to a specific internal temperature when it’s pre-cooked.
- Can I add other vegetables to this sheet pan meal? Yes, but you may risk overcrowding the pan. I recommend swapping vegetables like broccoli, cauliflower, Brussels sprouts, bell peppers, or butternut squash for the ones in the recipe instead of adding them. If you do want to add them on top of what’s already used, use two baking sheets to prevent overcrowding.
📖 Recipe
Chicken Sausage Sheet Pan
Ingredients
- 12 ounces fully cooked chicken sausage links - usually 4 links, sliced into ½-inch thick circles
- ½ large red onion - cut into 1-inch squares
- 12 ounces cherry tomatoes
- 2 small to medium Yukon gold potatoes - cut into ½-inch pieces, about 3 cups
- 3 tablespoons extra virgin olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- ½ teaspoon salt
- ¾ cup pesto - homemade or store-bought, for serving
Instructions
- Preheat the oven to 425 degrees F/220 degrees C. Lightly brush a large baking sheet with a little bit of olive oil and set aside.
- Combine the sausage circles, red onion, tomatoes, and potatoes in a large mixing bowl.
- In a measuring cup or small bowl, whisk together the olive oil, garlic powder, dried parsley, and salt.
- Pour the oil mixture over the sausage and veggies, and stir until coated.
- Spread the mixture out in a single layer on the prepared baking sheet. Do not overcrowd the pan or else the veggies and sausage won't get as browned and may end up a bit soggy. If you can't fit everything into a single layer, use two baking sheets instead and rotate them halfway through cooking time.
- Bake for 35 to 45 minutes, stirring halfway through, until the potatoes and red onion are tender and lightly browned. The tomatoes should be lightly charred and burst, and the chicken sausage will be browned and slightly crispy.
- Serve the meal with pesto. Enjoy!
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
Notes
- Storage: Keep in airtight containers, individually portioned for meal prep if desired, in the refrigerator for 3 to 4 days.
- Reheating: Reheat on a microwave-safe plate in 30-second intervals on high, stirring in between. For best results, heat up in a skillet over medium heat.
- Nutrition facts: Use a homemade pesto instead of store-bought to reduce the sodium.
Comments
No Comments