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This sheet pan chicken sausage is a one-pan wonder! Loaded with healthy veggies and herbs, it’s deliciously nutritious too. This recipe makes it easy to have dinner on the table in no time – with minimal effort and clean up!
What Makes This Sheet Pan Recipe So Good
- It’s right there in the name – this recipe is so easy! The most work you’ll have to do is chopping your sausage and vegetables. After that you toss everything in some herbs, then transfer it all to a baking sheet and your oven will take it from there.
- This meal is jam-packed with nutrients. You’ll get tons of vitamins from the sweet potato, broccoli, bell pepper, and onion while fueling up on protein from the chicken sausage. There really is no healthier/easier meal.
- You can totally customize this recipe to your liking. Use whatever veggies you prefer or have on-hand. Also, any flavor of chicken sausage will work – so go ahead and use your favorite!
Key Ingredients
Chicken Sausage – I used chicken and apple sausage, and oh wow was it yummy! But really any sausage will work in this recipe. You could even use traditional pork sausage if you’d like.
Sweet Potato – Any variety of sweet potato will taste incredible. If sweet potatoes just aren’t your thing, then you can swap them out for white or yellow potatoes. My one recommendation here is making sure you chop your potatoes into even-sized chunks. This will ensure your entire meal cooks evenly.
Red Onion – You guessed it, any onion will work! I prefer red onions for their more mild flavor. Though if you love a spicy onion, use a white or yellow onion in its place. However, if you don’t like onion, leave it out!
Chef’s Tips
- Try not to overcrowd your sheet pan. The sausage and veggies can be close together, but I wouldn’t recommend stacking them. This will help crisp up the edges of your sweet potatoes and sausage.
- If you have leftovers, then store them in an airtight container in the fridge for 4-5 days. To reheat I like to warm a tablespoon or so of oil in a pan over medium heat, then add in the leftovers and sauté for just a few minutes or until warm.
- Chop your vegetables and chicken sausage into even pieces so that it all cooks evenly. I recommend nothing larger than 2 inches, and not smaller than 1 inch.
More Easy Dinner Recipes
- Easy Sous Vide Chicken Breast Recipe
- Sheet Pan Steak and Fries (with Microwave Bearnaise Sauce)
- Easy Fish Tacos with Slaw and Chipotle Sauce
- Smoked Turkey and White Bean Soup
- Easy Chana Masala
- 15-Minute Hearty Chickpea Soup
- Easy Seared Scallops
Easy Sheet Pan Chicken Sausage
Equipment
- 2 (two) 18×13 inch baking sheets
- parchment paper
- Large bowl
Ingredients
- 2 tablespoons olive oil see Notes
- 3 garlic cloves minced
- ½ teaspoon dried thyme leaves
- ½ teaspoon dried rosemary
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 16 ounces smoked chicken sausage cut into bite-sized pieces
- 2 medium sweet potatoes peeled and chopped
- 2 large broccoli crowns chopped into florets
- 1 large bell pepper chopped
- 1 red onion chopped
Instructions
- Preheat oven to 400° Fahrenheit and line baking sheets with parchment paper.
- In a large bowl, mix together the olive oil, minced garlic, dried thyme leaves, dried rosemary leaves, salt, and black pepper. Add in the vegetables and sausage, then toss to combine.
- Transfer everything to your prepared baking sheets, then bake for 30 minutes, tossing halfway through.
- Remove from the oven and season with additional salt and pepper if you’d like.
- Make it Vegan/Vegetarian: Use cubed tofu in this recipe, instead of chicken sausage.
- Olive Oil: Feel free to use avocado oil instead of olive oil.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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Why don’t you place a small picture of the meal inside the printable recipe? It would be helpful to me. Thank you.
There is an option to show the images in the checkboxes at the very top once it directs you to the printable page. 🙂 Just simply check the recipe images box, and it will display the photos for you!
I felt a little confused when I read this recipe because red onion was listed as a key ingredient but wasn’t listed with the ingredients when the recipe was given. I haven’t made the recipe yet but I still gave it 5 stars because it has lots of my favorite things!
Kathy, sorry about that! We’ve updated the recipe to include the red onion. 🙂