Chicken Sausage Sheet Pan

This hassle-free weeknight dinner is healthy and delicious! Made with pre-cooked chicken sausage and an assortment of vegetables, you'll love the taste and ease.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 709kcal

Author Lizzie Streit, MS, RDN

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

US Customary - Metric

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!
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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.

Nutrition