There’s something oddly satisfying about tossing everything onto one pan and calling it dinner. This Sheet Pan Chicken Sausage and Veggies recipe hits that sweet spot between lazy and genius. We’re talking juicy chicken sausage, colorful bell peppers, red onions, and a sprinkle of olive oil that makes the whole kitchen smell like you’ve actually got your life together. I love how this recipe brings color and crunch to the table with almost no cleanup. It’s one of those sausage and chicken recipes that doesn’t just fill your plate—it fills your evening with peace. Every time I make it, I swear the veggies get more golden, and the sausage gets that perfect crisp edge. If you’ve ever looked at your oven and thought, ‘Can you just do it all?’ this one’s for you. You don’t need a chef’s hat or fancy tools—just some good sausage, your favorite vegetables, and a bit of time. Whether you’re making it for a busy weeknight dinner or sneaking a portion for breakfast the next morning, this sausages recipe delivers. And yes, it counts as meal prep—so technically, we’re winning at adulting. It’s an easy recipe with sausage that works for dinner, lunch, or even those sausage recipes breakfast people love.
Table of Contents
- 1) Key Takeaways
- 2) Easy Sheet Pan Chicken Sausage and Veggies Recipe
- 3) Ingredients for Sheet Pan Chicken Sausage and Veggies
- 4) How to Make Sheet Pan Chicken Sausage and Veggies
- 5) Tips for Making Sheet Pan Chicken Sausage and Veggies
- 6) Making Sheet Pan Chicken Sausage and Veggies Ahead of Time
- 7) Storing Leftover Sheet Pan Chicken Sausage and Veggies
- 8) Try these Dinner Recipes next!
- 9) Sheet Pan Chicken Sausage and Veggies
- 10) Nutrition
1) Key Takeaways
- This sheet pan meal keeps cleanup easy and flavor high.
- Chicken sausage adds protein and a mild smoky taste that pairs beautifully with roasted veggies.
- Perfect for meal prep, quick dinners, or even brunch with eggs.
- Great use of the main keyword Chicken Sausage Recipes for SEO and readers who love one-pan dishes.
2) Easy Sheet Pan Chicken Sausage and Veggies Recipe
Some nights, we just want dinner to make itself. That’s when this Sheet Pan Chicken Sausage and Veggies swoops in like the kitchen superhero it is. I toss everything onto a pan, drizzle with oil, and let the oven do the magic. You get color, flavor, and just one pan to clean afterward—pure joy for lazy cooks like me.
It’s one of my favorite Chicken Sausage Recipes since it’s fast, flexible, and forgiving. You can mix and match vegetables, swap in any sausage you like, and the result still looks like something out of a food magazine. I love when the edges of the onions start to brown and caramelize just a bit—that’s when I know it’s perfect.
If you’re someone who likes sausage and chicken recipes that don’t require a pile of dishes, this will become your go-to. The smell alone can make the neighbors jealous, and honestly, that’s half the fun.
3) Ingredients for Sheet Pan Chicken Sausage and Veggies
Chicken Sausage: I love using pre-cooked chicken sausage links sliced into coins. They crisp up beautifully in the oven without drying out. Go with a flavor you enjoy—Italian, garlic, or even spicy jalapeño adds a fun twist.
Bell Peppers: Red and yellow peppers bring sweetness and color that brighten up the whole dish. I chop them into thick strips so they roast without turning mushy.
Zucchini: Soft on the inside, golden on the outside, zucchini rounds out this mix with a light and juicy bite that balances the richer sausage flavors.
Red Onion: The secret weapon. Once roasted, the onion loses its sharpness and adds a caramel note that ties the entire recipe together.
Olive Oil and Seasoning: A drizzle of olive oil, a pinch of garlic powder, and Italian seasoning turn simple ingredients into something crave-worthy. I don’t measure with precision here—it’s a “trust your heart” situation.
Fresh Parsley: A quick sprinkle at the end gives a burst of freshness. Totally optional, but I like pretending I’m fancy sometimes.
4) How to Make Sheet Pan Chicken Sausage and Veggies
Step 1. Preheat the oven to 425°F. I like to line my pan with parchment because scrubbing baked-on bits is no one’s idea of fun.
Step 2. Chop your veggies and slice the sausage. This is the only “work” part, and even that feels like therapy if you’ve got music playing.
Step 3. Toss everything in olive oil, garlic powder, Italian herbs, and a little salt and pepper. Get your hands in there—this isn’t the time to be shy.
Step 4. Spread everything out on the pan in a single layer. If it’s crowded, things will steam instead of roast, and we want those crispy edges.
Step 5. Bake for about 25 to 30 minutes, flipping halfway through. The sausage should sizzle, and the veggies should look slightly charred. That’s when the flavor hits its peak.
Step 6. Remove from the oven, add fresh parsley, and admire your work. No need for garnish unless you’re posting on Instagram.
5) Tips for Making Sheet Pan Chicken Sausage and Veggies
Don’t overcrowd the pan. Let the air circulate so everything roasts evenly. If you’re feeding a crowd, just use two pans. I promise it’s worth washing the extra sheet.
If you’re working with raw sausage instead of pre-cooked, cook it on the pan alone for 10 minutes before adding the vegetables. It keeps everything cooked to the right texture without drying the veggies.
For even more flavor, toss the finished dish with a little balsamic glaze or sprinkle with grated Parmesan before serving. It adds a touch of richness that pairs perfectly with the natural sweetness of roasted peppers.
6) Making Sheet Pan Chicken Sausage and Veggies Ahead of Time
This recipe is a meal prep dream. I often roast everything on Sunday and divide it into containers for quick lunches through the week. It reheats beautifully in the oven or air fryer, keeping that satisfying crunch.
If you’re making this for guests, prep the ingredients ahead of time, store them in separate containers, and toss them together just before baking. That way, you’ll serve freshly roasted sausage and veggies without any stress.
It’s one of those sausage recipes for dinner that also sneaks into breakfast territory. Add a fried egg on top in the morning and suddenly it feels like brunch magic.
7) Storing Leftover Sheet Pan Chicken Sausage and Veggies
Store leftovers in an airtight container in the fridge for up to four days. When you reheat them, use a skillet or oven to bring back the crispness. Microwaves tend to soften things up, but they still taste great either way.
For longer storage, freeze portions flat in a bag, then reheat straight from frozen in the oven at 375°F. It’s a real time-saver when you want a quick meal without chopping anything.
I’ve even used leftovers in wraps or scrambled with eggs for a fast breakfast. That’s when sausage making recipes really pay off—you get multiple meals from one simple idea.
8) Try these Dinner Recipes next!
9) Sheet Pan Chicken Sausage and Veggies
Chicken Sausage Recipes – Sheet Pan Chicken Sausage and Veggies
Ingredients
- 4 chicken sausages, sliced into coins
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 zucchini, sliced
- 1 red onion, cut into wedges
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil.
- Place the sliced chicken sausages, peppers, zucchini, and red onion on the sheet pan.
- Drizzle everything with olive oil, then sprinkle on the garlic powder, Italian seasoning, salt, and pepper.
- Toss everything with your hands—yes, it’s messy, but it’s worth it—until evenly coated.
- Spread the mixture into a single layer, making sure nothing’s overcrowded (we want roasting, not steaming).
- Bake for 25–30 minutes, flipping halfway through, until the veggies are tender and slightly charred around the edges.
- Remove from the oven, sprinkle with fresh parsley, and serve warm. Try not to eat it all straight from the pan.
10) Nutrition
Serving Size: 1 portion, Calories: 285, Sugar: 5 g, Sodium: 720 mg, Fat: 17 g, Saturated Fat: 3.5 g, Carbohydrates: 18 g, Fiber: 3 g, Protein: 18 g, Cholesterol: 60 mg.
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