Chicken Sausage Recipes – Sheet Pan Chicken Sausage and Veggies
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.
Servings: 4 servings
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.