Sheet-Pan Sausage, Potatoes & Peppers (chicken sausage version)
This Sheet-Pan Sausage, Potatoes & Peppers is SO EASY! Juicy chicken sausage, crispy potatoes, and sweet peppers roast together for a flavorful, fuss-free weeknight dinner.
Servings: 4 servings
Ingredients
- 1 pound chicken sausage sliced into rounds
- 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)
Instructions
- Preheat your oven to 425°F (220°C). Slice chicken sausage into ½-inch rounds, dice potatoes into bite-sized pieces, and slice bell peppers and onion.
- In a large mixing bowl, combine diced potatoes, sliced bell peppers, and onion. Drizzle with 2 tablespoons olive oil, sprinkle garlic powder, paprika, salt, and pepper. Toss well to coat evenly.
- Spread the seasoned potatoes and vegetables evenly on the baking sheet in a single layer. Nestle sliced chicken sausage rounds between the potatoes and peppers.
- Roast in the oven for 25-30 minutes. Halfway through (around 15 minutes), flip sausage and stir potatoes and vegetables to promote even browning.
- Remove from oven when potatoes are tender and golden, and sausage is cooked through with a slight crisp. Sprinkle fresh parsley over the top and serve immediately.
Equipment
- Baking Sheet
- Mixing Bowl
- Sharp Knife
- Cutting Board
- Spatula or tongs
Notes
- Don’t overcrowd the pan to keep potatoes crispy instead of soggy.
- Cut potatoes and sausage into even sizes for uniform cooking.
- Flip and stir halfway to ensure even caramelization.
- Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.
- Use any sausage type or mix in other vegetables like zucchini or cherry tomatoes for variety.