Chicken Sausage Sheet Pan Dinner -

Name: Chicken Sausage Sheet Pan Dinner
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 1 pound chicken sausage links, sliced into 1-inch pieces; 1 pound baby potatoes, halved; 1 red bell pepper, chopped; 1 yellow squash, sliced; 1 zucchini, sliced; 1 small red onion, cut into wedges; 3 tablespoons olive oil; 1 teaspoon garlic powder; 1 teaspoon Italian seasoning; 1/2 teaspoon smoked paprika; 1 teaspoon salt; 1/2 teaspoon black pepper; 2 tablespoons grated Parmesan cheese (optional); Chopped fresh parsley for garnish

Jump to Recipe

Some nights you just want dinner to be easy, and this Chicken Sausage Sheet Pan Dinner is exactly that. Everything cooks together on one pan, so there’s hardly any prep and even less washing up afterwards. It’s one of those recipes I find myself coming back to again and again.

I love that it’s packed with colorful vegetables, hearty potatoes, and flavorful chicken sausage, so you get a complete meal without having to think about making lots of different sides. It feels wholesome and filling but doesn’t take much effort at all.

It’s also a really flexible recipe. If you’ve got different vegetables that need using up, just throw them in. It’s a great clean-out-the-fridge kind of dinner, and it still turns out delicious every time.

Why We Love This Recipe

Everything cooks on one pan, which means there’s hardly any washing up afterwards. That’s always a win in my book.
It’s one of those dinners that’s really easy to throw together, even on busy weeknights when you don’t have much time or energy.
You can switch up the vegetables depending on what you already have in the fridge, so it’s a great way to use things up instead of letting them go to waste.
The chicken sausage adds loads of flavor without needing lots of extra ingredients or complicated seasoning.
It’s colorful, filling, and feels like a complete meal all on one tray, which makes serving dinner so much easier.

Equipment

Large sheet pan (or baking sheet)
Large mixing bowl
Sharp knife
Cutting board
Measuring spoons
Tongs or a large spoon for tossing

Ingredients

Chicken sausage links – I like using a good-quality chicken sausage with plenty of flavor, but you can use your favorite variety.
Baby potatoes – Halving them helps them cook through more quickly while still getting those lovely crispy edges.
Red bell pepper – Adds a little sweetness and plenty of color to the tray.
Yellow squash – Roasts beautifully and becomes nice and tender in the oven.
Zucchini – Another great veggie that soaks up all the seasoning as it cooks.
Red onion – Roasting brings out its natural sweetness and adds so much flavor.
Olive oil – Helps everything roast evenly and gives the vegetables those delicious golden edges.
Garlic powder – An easy way to add plenty of garlic flavor without any extra prep.
Italian seasoning – A simple blend of herbs that works really well with the chicken sausage and vegetables.
Smoked paprika – Adds a subtle smoky flavor and a little extra depth to the seasoning.
Salt – Brings all of the flavors together.
Black pepper – Adds just the right amount of gentle heat.
Grated Parmesan cheese – Completely optional, but it adds a lovely salty, cheesy finish.
Fresh parsley – Sprinkle over the top before serving for a pop of freshness and color.

Recipe Instructions

Full measurements and cooking times can be found in the recipe card at the bottom of this post.

Step 1: Preheat the oven to 425°F. Line a large sheet pan with parchment paper or lightly grease it with cooking spray.

Step 2: Add the potatoes, bell pepper, squash, zucchini, and red onion to the prepared pan. Drizzle with the olive oil, then sprinkle over the garlic powder, Italian seasoning, smoked paprika, salt, and pepper. Toss everything together until the vegetables are evenly coated.

Step 3: Spread the vegetables into a single, even layer and roast for 15 minutes.

Step 4: Remove the sheet pan from the oven and add the sliced chicken sausage. Toss everything gently, then spread it back into an even layer.

Step 5: Return the pan to the oven and roast for another 12–15 minutes, or until the potatoes are tender and the sausage is lightly browned around the edges.

Step 6: Sprinkle with Parmesan cheese and fresh parsley before serving, if desired.

What to Serve with Sheet Pan Chicken & Sausage

This sheet pan chicken and sausage dinner is a complete meal on its own, but if you’re feeding hungry teenagers or just want to make it stretch a little further, there are plenty of easy sides that go really well with it.

Warm garlic bread is perfect for mopping up any of the delicious juices left on the pan.
A simple green salad adds a fresh, crunchy side to balance everything out.
Steamed green beans or broccoli are great if you want to add even more vegetables.
Cooked rice or buttered noodles make the meal a little more filling if you’re serving a crowd.
A dollop of sour cream or a drizzle of your favorite sauce can add a little extra flavor just before serving.

Storing

If you happen to have leftovers, they store really well, which makes this recipe perfect for lunches the next day. Just let everything cool completely before transferring it to an airtight container and popping it in the fridge. It will keep well for up to 3 days.

To reheat, simply warm it in the microwave until piping hot, or spread everything back onto a baking sheet and heat it in the oven for a few minutes if you’d like the potatoes to crisp up again. I don’t usually recommend freezing this one, as the squash and zucchini can become quite soft once thawed, but it’s so easy to make fresh that it’s never usually a problem!

Variations & Substitutions

One of the best things about this recipe is how easy it is to make it your own. You can swap out the vegetables, change the seasoning, or use whatever sausage you already have in the fridge. It’s a really forgiving recipe, so don’t be afraid to mix things up.

Swap the chicken sausage for turkey sausage, smoked sausage, or your favorite fully cooked sausage.
Use sweet potatoes instead of baby potatoes for a slightly sweeter twist.
Add mushrooms, broccoli, Brussels sprouts, or green beans if you want to use up extra vegetables.
Sprinkle over shredded mozzarella or feta instead of Parmesan for a different cheesy finish.
Add a pinch of red pepper flakes if you like a little extra heat.
Finish with a squeeze of fresh lemon juice just before serving to brighten up all the flavors.

FAQs

Can I use a different type of sausage?

Absolutely! Chicken sausage works really well in this recipe, but you can also use turkey sausage, smoked sausage, kielbasa, or your favorite fully cooked sausage. Just make sure it's cooked through before adding it to the sheet pan.

Can I make sheet pan chicken sausage dinner ahead of time?

Yes! You can chop all of the vegetables and slice the sausage a day in advance. Store everything separately in the fridge, then toss it with the oil and seasonings when you're ready to cook.

How do I know when the potatoes are done?

The potatoes are ready when they're fork-tender and lightly golden around the edges. If they're still a little firm, simply return the pan to the oven for another 5 minutes or so.

Can I use frozen vegetables?

Fresh vegetables work best because they roast nicely and caramelize around the edges. Frozen vegetables tend to release more water, so they won't get quite as crispy, but they'll still taste great.

What vegetables go well with chicken sausage?

Bell peppers, zucchini, yellow squash, onions, broccoli, Brussels sprouts, carrots, green beans, asparagus, and mushrooms all roast beautifully with chicken sausage.

Can I freeze leftovers?

You can, but I think this recipe is best enjoyed fresh or from the fridge. The zucchini and squash can become quite soft after freezing and thawing, although the flavor is still good.

Is this a healthy sheet pan dinner?

It's a great balanced meal with protein, vegetables, and potatoes all cooked together. Using chicken sausage also makes it a lighter option than some traditional pork sausages.

What goes well with sheet pan chicken sausage and vegetables?

This meal is filling on its own, but it's also delicious served with garlic bread, a simple green salad, steamed vegetables, or even rice if you're feeding a hungry crowd.

Yield: 4