Sometimes dinner sneaks up on you, and you need something that feels like a warm hug but doesn’t require a culinary degree. This sheet pan chicken sausage recipe with roasted vegetables fits that exact moment — it’s straightforward, colorful, and comforting, all in one pan.
The other evening, I tossed the sausages and vegetables on a sheet pan amid the usual kitchen distractions — a phone buzzing somewhere, a half-finished text, and a kid asking about homework for the third time. I didn’t measure every spice precisely; I just sprinkled, tossed, and hoped for the best. When it came out of the oven, the peppers had that sweet caramelization, the sausages were juicy, and the whole kitchen smelled like dinner had decided to show up early. I probably could’ve stirred it a bit more carefully halfway through, but honestly, the slight unevenness added to the charm. It was one of those dinners where you just dig in, no fuss, no plating stress.
Why You’ll Love It:
- It’s a one-pan meal — fewer dishes, more dinner time.
- The roasting brings out natural sweetness in the veggies, no extra sauces needed.
- The seasoning is simple — and that’s kind of the point.
- It works well when you’re juggling a million things, because it’s mostly hands-off.
If you’re worried about leftovers, this meal reheats well, so it’s a solid choice for next-day lunches or quick dinners when your schedule gets tight.
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Sheet Pan Chicken Sausages
- Total Time: 40 minutes
- Yield: 4 1x
Description
A simple and delicious sheet pan chicken sausage recipe with roasted vegetables, perfect for an easy weeknight dinner.
Ingredients
1 pound chicken sausages, cut into 1-inch pieces
2 medium red bell peppers, cut into 1-inch pieces
1 medium yellow bell pepper, cut into 1-inch pieces
1 medium red onion, cut into wedges
2 medium zucchinis, sliced into 1/2-inch rounds
3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon dried Italian seasoning
1/2 teaspoon smoked paprika
Salt, to taste
Black pepper, to taste
Instructions
Preheat the oven to 425°F (220°C).
Line a large sheet pan with parchment paper or lightly grease it with olive oil.
In a large bowl, combine the chicken sausage pieces, red bell peppers, yellow bell pepper, red onion, and zucchini.
Drizzle the olive oil over the sausage and vegetables.
Sprinkle the garlic powder, dried Italian seasoning, smoked paprika, salt, and black pepper over the mixture.
Toss everything together until the sausage and vegetables are evenly coated with the oil and seasonings.
Spread the mixture out in a single layer on the prepared sheet pan.
Place the sheet pan in the preheated oven and roast for 20 to 25 minutes, stirring halfway through, until the sausages are cooked through and the vegetables are tender and slightly caramelized.
Remove from the oven and let cool for 2 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Kitchen Notes: I usually just use whatever sheet pan I have — no need for anything fancy. Serving this with some crusty bread or a fresh green salad feels just right, but sometimes I skip it entirely and call it a day. You could swap the chicken sausages for turkey or even a vegetarian option if you’re feeling experimental; I haven’t tried all of these swaps, but I imagine they’d work. Also, if you like your veggies more charred, leave them in a bit longer — just keep an eye so nothing burns.
FAQ:
Can I prep this ahead of time? Sure, you can chop everything a day before; just toss it all together right before roasting.
What if I don’t have all the spices? Don’t stress — garlic powder and a pinch of salt can carry the dish on their own.
Is this recipe gluten-free? Yes, as long as the sausages don’t contain any fillers with gluten.
When life gets busy but you still want a meal that feels like you cared, this sheet pan chicken sausage recipe is a reliable companion. Give it a try and let the oven do the work while you catch your breath.