This sheet pan chicken sausage dinner has the comfort of classic sausage and peppers made lighter. With creamy roasted potatoes, savory sausage, and vibrant bell peppers, it's an easy, delicious weeknight dinner recipe that's perfect for meal prep, too!
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Why You’ll Love Sheet Pan Chicken Sausage and Veggies
Nothing is easier on a busy weeknight than a sheet pan dinner. This is one of my favorite one-pan recipes for nights we're running low on time, but want something filling and full of flavor.
This chicken sausage sheet pan dinner recipe is easy to customize and adaptable.
You can easily use different varieties of potatoes. If you don't have baby gold potatoes, try using baby red potatoes or russet potatoes cut into bite-sized pieces.
If you don't have bell peppers, use any good roasting vegetable, like broccoli, zucchini, or summer squash.
This sheet pan recipe is also fantastic for meal prep! I often make a batch or two of this recipe on a Sunday and send it off for work lunches throughout the week.
What You’ll Need for This Delicious Chicken Sausage Dinner
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- Sausage: Use any chicken sausage links that appeal to you. I love a Gruyère and roasted garlic sausage from our local Whole Foods, but you can use Italian chicken sausage, chicken apple sausage - whatever sounds good!
- Potatoes: I recommend using baby gold potatoes for this recipe. You can also use larger Yukon gold potatoes cut into bite-sized pieces. Red potatoes and russet potatoes work as well.
- Bell Peppers: I like to use a variety of colors for this recipe. There are 3-packs of peppers at our local grocery store that I often buy with either a yellow, orange, and red pepper or a green, yellow, and red pepper.
- Olive Oil: Olive oil will keep all the ingredients juicy and help with the browning process. If you'd like, you can also use a neutral oil like avocado oil, but I like the flavor that extra virgin olive oil adds to the dish.
- Kosher Salt: I use kosher salt in all of my savory cooking. It is less salty by volume than table salt or sea salt, making it easier to season your food as you go.
- Black Pepper: Freshly cracked black pepper is a wonderful addition to this recipe. These are my favorite black peppercorns.
How to Make Sheet Pan Chicken Sausage and Vegetables
Step One: Slice the bell peppers into strips.
Step Two: Cut the potatoes into bite-sized pieces. Larger potatoes can be cut into quarters and very small potatoes can be halved.
Step Three: Slice the chicken sausage into bite-sized pieces. Don't make them too small or they tend to dry out.
Step Four: Place the sliced chicken sausage, peppers, potatoes, olive oil, salt, and pepper in a large bowl and toss to coat.
Step Five: Place parchment paper on the sheet pan (optional).
Step Six: Transfer the sausage, peppers, and potatoes to the sheet pan.
Step Seven: Cook for 30 to 40 minutes or until potatoes are tender and easily pierced with a paring knife.
Step Eight: Taste for seasoning and serve!
Variations and Substitutions
Different Roasted Veggies: You can swap the regular potatoes for sweet potatoes, or add any number of vegetables in place of peppers. Broccoli, zucchini, summer squash, and red onion are some of my favorite veggies to use.
Seasonings: Italian seasoning is a nice addition to this recipe, as is garlic powder or a pinch of red pepper flakes.
Leave the Sausage Whole: To make this easy sheet pan dinner even easier, you can skip the step of slicing the sausage. This will result in a juicier roasted sausage with a bit less browning.
Different Types of Sausage: Try using pork or beef sausage for this recipe. I have tested it with both.
Storage and Reheating
Fridge: Store leftover sheet pan chicken sausage and vegetables in an airtight container in the fridge for 3 to 5 days.
Freezer: You can freeze this recipe in a freezer-safe container for up to 3 months. For more information about freezing roasted veggies, check out this post: Can You Freeze Roasted Vegetables?
Reheating: To reheat, place leftovers on a microwave-safe plate and reheat at 30-second intervals until heated through.
You can also reheat the sausage, potatoes, and veggies on a sheet tray at 275 degrees Fahrenheit for about 15 minutes, or until warmed through.
Frequently Asked Questions (FAQS)
Line your baking sheet with parchment paper to prevent the vegetables from sticking. You can also brush some olive oil or use a nonstick spray to coat the bottom of the pan.
You may be using too small of a sheet tray for your ingredients. It's important that everything has room to brown. If the ingredients are packed too closely together, they will steam rather than brown.
There are two options here. Either your potatoes are cut too large or your oven is not providing an accurate temperature reading. I highly recommend using a reliable oven thermometer for this reason. Oven temperatures can be off by over 100 degrees Fahrenheit!
How to Serve Sheet Pan Chicken Sausage and Veggies
This veggie and sausage dinner is a full meal on its own, but if you'd like to fill out your table with some other sides, here are some of my favorite options:
Condiments We love spicy food at my house. This pineapple habanero sauce is our very favorite hot sauce to add to just about any dinner.
Looking for a lovely homemade dessert? Try this pear cobbler!
- Ensure all of your ingredients are in a single layer. If you only have a smaller sheet pan, spread the ingredients across two sheet pans to allow the meat and veggies space to brown rather than steam.
- Make even knife cuts. Even knife cuts are the key to even cooking. This is particularly important with the potatoes, as they will cook at different rates if the sizes are not even.
- Taste for seasoning. Before serving your dish, be sure to try a bite of each of the ingredients to see if more seasoning is needed. This will improve your palate and your home chef skills!
More Sheet Pan Recipes to Try
Sheet Pan Chicken Sausage Dinner
- Slice the bell peppers into strips.
- Cut the potatoes into bite-sized pieces. Larger potatoes can be cut into quarters and very small potatoes can be halved.
- Place the sausage, peppers, potatoes, olive oil, salt, and pepper in a large bowl and mix well until everything is thoroughly coated.
- Place parchment paper on the sheet pan (optional).
- Transfer the sausage, peppers, and potatoes to the sheet pan.
- Cook for 30 to 40 minutes or until the potatoes are tender and can be easily pierced with a paring knife.
- Taste for seasoning and serve!
- I recommend using a large sheet tray for this recipe so that the ingredients have more room to brown rather than steam.
- You can add spices to this dish if you'd like. Try adding a teaspoon of garlic powder, Italian seasoning, or dried herbs like rosemary, thyme, basil, or oregano. Add the spices at the same time as the salt and pepper.
- Make this with any variety of chicken sausage that looks good to you.
- Leftovers sausage, peppers, and potatoes can be stored in an airtight container in the fridge for 3 to 5 days.
- You can freeze this dish for up to 3 months. Keep in mind that the texture will be quite soft when defrosted.
- To reheat, microwave the sausage and veggies in 30-second intervals until heated through.