Sheet-Pan Sausage, Potatoes & Peppers (chicken sausage version)

If you’re looking for an effortless, flavorful dinner that comes together on just one pan, this Sheet-Pan Sausage, Potatoes & Peppers (chicken sausage version) is your new go-to. With tender chicken sausage, crispy golden potatoes, and colorful bell peppers roasted to perfection, it’s a complete meal packed with vibrant flavors and minimal cleanup. This dish is perfect for busy weeknights when you want something hearty but don’t want to spend hours in the kitchen. Plus, it’s super customizable and can easily be adapted to whatever vegetables or spices you have on hand.

Why You’ll Love This Recipe

This recipe is a crowd-pleaser for so many reasons. First, it’s incredibly simple—everything cooks together on one sheet pan, saving you time and dishes. The chicken sausage adds a juicy, savory protein that pairs beautifully with the sweet, roasted bell peppers and the satisfying crunch of golden potatoes. The seasoning blend of garlic powder and paprika brings warmth and depth without overpowering the natural flavors of the ingredients. It’s a balanced, colorful plate that feels both comforting and fresh.

If you love recipes like the Autumn Harvest Chicken Sausage Skillet, you’ll appreciate how this sheet-pan meal delivers similar cozy vibes with even less effort. Plus, it’s flexible for meal prep, freezes well, and can be easily doubled to feed a crowd.

Gather These Ingredients

• 1 pound chicken sausage, sliced into rounds (choose your favorite mild or spicy variety)
• 4 medium potatoes, diced into bite-sized cubes (Yukon Gold or red potatoes work best)
• 2 bell peppers, sliced (any color, or a mix for visual appeal)
• 1 medium onion, thinly sliced
• 3 tablespoons olive oil for roasting and flavor
• 1 teaspoon garlic powder for savory depth
• 1 teaspoon paprika for warmth and color
• Salt and pepper to taste
• Fresh parsley for garnish (optional, but highly recommended)

What You’ll Need (Gear)

• Baking sheet – a large rimmed sheet pan to hold all ingredients comfortably
• Mixing bowl – for tossing potatoes, peppers, and onions with oil and spices
• Sharp knife – for slicing sausage and chopping vegetables
• Cutting board – sturdy and spacious
• Spatula or tongs – for flipping the sausage and vegetables halfway through cooking

Sheet-Pan Sausage, Potatoes & Peppers (chicken sausage version) Made Stepwise

Step 1: Prep Your Oven and Ingredients

Preheat your oven to 425°F (220°C). This high heat helps the potatoes get crispy and the sausage caramelize beautifully. While the oven warms, slice your chicken sausage into ½-inch rounds, dice the potatoes into even bite-sized pieces, and slice the bell peppers and onion.

Step 2: Toss Potatoes and Vegetables

In a large mixing bowl, combine the diced potatoes, sliced bell peppers, and onion. Drizzle with 2 tablespoons of olive oil, then sprinkle the garlic powder, paprika, salt, and pepper over everything. Toss well to coat evenly. This seasoning mix will infuse the vegetables with a delicious smoky, garlicky flavor.

Step 3: Arrange on the Sheet Pan

Spread the seasoned potatoes and vegetables evenly across the baking sheet. Make sure they’re in a single layer for the best roasting results. Nestle the sliced chicken sausage rounds in between the potatoes and peppers, spacing them out so they can brown nicely.

Step 4: Roast in the Oven

Place the sheet pan in the preheated oven and roast for 25-30 minutes. About halfway through (around 15 minutes), use a spatula or tongs to flip the sausage and give the potatoes and vegetables a stir to promote even browning. Keep an eye on the potatoes—they should be tender and golden when done, and the sausage should be cooked through with a slight crisp on the edges.

Step 5: Garnish and Serve

Once everything is beautifully roasted, remove the sheet pan from the oven. Sprinkle fresh parsley over the top for a burst of color and fresh flavor. Serve immediately for a piping hot, satisfying meal.

Holiday & Seasonal Touches

• Add a sprinkle of dried oregano or thyme for an herbal twist perfect for fall and winter meals.
• Swap bell peppers for roasted butternut squash or sweet potatoes in autumn for a seasonal variation.
• Include a handful of halved cherry tomatoes in the last 10 minutes of roasting for a juicy pop of summer freshness.
• Serve alongside Baked Potato Skins or a bowl of Stuffed Pepper Soup for a cozy, multi-dish feast.

Mistakes Even Pros Make

• Overcrowding the pan: When the ingredients are too tightly packed, they steam instead of roast, resulting in soggy potatoes and peppers.
• Uneven chopping: If the potatoes are cut in larger pieces than the sausage or peppers, they won’t cook evenly. Aim for uniform sizes.
• Skipping the flip: Not turning the sausage and stirring the veggies halfway through roasting can lead to uneven cooking and less caramelization.
• Not preheating the oven: This recipe relies on a hot oven to create that perfect crisp texture—don’t skip this step!

Meal Prep & Storage Notes

This dish is fantastic for meal prep because it reheats beautifully without losing its texture. Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, spread the leftovers on a baking sheet and warm in a 375°F oven for 10-15 minutes to revive the crispiness of the potatoes and sausage edges.

You can also freeze portions in freezer-safe containers for up to 2 months. Thaw overnight in the fridge and reheat as directed. This makes for an easy, ready-made dinner on busy nights.

Common Qs About Sheet-Pan Sausage, Potatoes & Peppers (chicken sausage version)

Can I use other types of sausage instead of chicken sausage?

Absolutely! Feel free to substitute with turkey sausage, pork sausage, or even plant-based sausage alternatives. Just make sure whatever you choose is fully cooked or will cook thoroughly within the roasting time.

What’s the best way to get crispy potatoes?

Cutting the potatoes into small, uniform cubes and roasting at a high temperature with enough oil is key. Also, avoid crowding the pan so the potatoes have room to crisp up instead of steaming.

Can I make this recipe gluten-free?

Yes! This recipe is naturally gluten-free as long as your sausage doesn’t contain any gluten fillers. Always check the label to be sure.

How can I add more vegetables to this dish?

You can mix in zucchini, mushrooms, or cherry tomatoes. Add softer vegetables like zucchini or tomatoes during the last 10 minutes of roasting to prevent them from becoming mushy.

Reader Favorites

• Autumn Harvest Chicken Sausage Skillet – Another comforting chicken sausage dish packed with seasonal veggies.
• Baked Potato Skins – The perfect crispy potato appetizer to serve alongside your sheet-pan meal.
• Stuffed Pepper Soup – A cozy, flavorful soup that complements the roasted peppers in this recipe beautifully.

In Closing

This Sheet-Pan Sausage, Potatoes & Peppers (chicken sausage version) recipe is your fast track to a delicious and well-rounded dinner. It’s flexible, fuss-free, and full of flavor — a perfect weeknight winner that’s satisfying without being complicated. Whether you’re feeding a family or meal prepping for the week, this sheet-pan dinner checks all the boxes for simplicity, taste, and ease. Give it a try and watch it become a staple in your dinner rotation!

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