Description
A quick and easy chicken sausage sheet pan lunch featuring juicy chicken sausage, colorful bell peppers, tender potatoes, and red onions, all roasted together for a flavorful and satisfying meal.
Ingredients
1 pound chicken sausage, sliced into 1/2-inch pieces
1 pound baby potatoes, halved
1 red bell pepper, seeded and sliced into 1/2-inch strips
1 yellow bell pepper, seeded and sliced into 1/2-inch strips
1 medium red onion, peeled and cut into 1-inch wedges
2 tablespoons olive oil
1 teaspoon dried Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
Salt, to taste
Freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley (for garnish)
Instructions
Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it.
In a large bowl, combine the halved baby potatoes, sliced red and yellow bell peppers, and red onion wedges.
Drizzle the vegetables with 1 tablespoon of olive oil. Sprinkle with dried Italian seasoning, garlic powder, smoked paprika, salt, and black pepper. Toss well to evenly coat all the vegetables.
Spread the seasoned vegetables evenly on the prepared sheet pan.
Place the sliced chicken sausage pieces on top of the vegetables in a single layer.
Drizzle the remaining 1 tablespoon of olive oil over the chicken sausage.
Roast in the preheated oven for 25 to 30 minutes, stirring the vegetables and turning the sausage halfway through cooking, until the potatoes are tender and the sausage is cooked through and browned.
Remove the sheet pan from the oven and sprinkle the chopped fresh parsley over the top.
Serve warm directly from the pan or transfer to plates.
- Prep Time: 15 minutes
- Cook Time: 30 minutes