This One-Pan Chicken Sausage and Vegetables is a complete, flavorful meal with minimal cleanup. Juicy chicken sausage roasts alongside colorful peppers, potatoes, and onions for a satisfying dinner. It’s adaptable, hearty, and perfect for busy nights.
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Why You’ll Love This One-Pan Chicken Sausage and Vegetables
- Effortless cleanup: Everything cooks together on one sheet pan.
- Customizable flavors: Easily swap veggies or adjust seasonings.
- Balanced & filling: A complete meal with protein, fiber, and carbs.
- Meal-prep friendly: Holds well for lunches and reheats beautifully.
Ingredients & Tools
- 450 g chicken sausage, sliced into ½-inch rounds
- 3 medium bell peppers (mixed colors), sliced into strips
- 1 large red onion, cut into wedges
- 450 g baby potatoes, halved or quartered
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp dried oregano
- ½ tsp salt, or to taste
- ¼ tsp black pepper
- 2 cloves garlic, minced (optional, for extra punch)
- Fresh parsley, chopped, for garnish
Tools: Large rimmed baking sheet, parchment paper (optional but helpful), large mixing bowl
Notes: Using good-quality chicken sausage makes a noticeable difference—look for a variety with herbs or a hint of spice. Don’t skip the smoked paprika; it adds subtle, smoky warmth.
Nutrition (per serving)
| Calories: | 380 kcal |
| Protein: | 22 g |
| Fat: | 18 g |
| Carbs: | 32 g |
| Fiber: | 5 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes
Before You Start: Tips & Ingredient Notes
- Choose your sausage wisely. Opt for pre-cooked chicken sausage for convenience, or use raw if you prefer—just note that raw sausage may release more fat as it cooks. I love using an Italian-style or apple-chicken sausage for extra flavor.
- Cut vegetables evenly. Try to keep potato and pepper pieces roughly the same size so they roast at the same rate. This prevents some pieces from burning while others are still undercooked.
- Don’t overcrowd the pan. If your baking sheet is small, use two pans or roast in batches. Crowding leads to steaming instead of roasting, and you’ll miss out on those delicious caramelized edges.
- Season generously. The seasoning blend is simple but mighty—be sure to coat everything evenly. You can always adjust with more salt or herbs after roasting, but a good base layer makes all the difference.
How to Make One-Pan Chicken Sausage and Vegetables
Step 1: Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper if using. This not only makes cleanup easier but also helps prevent sticking—especially if your pan is well-loved. While the oven heats, you can get all your veggies and sausage prepped.
Step 2: In a large mixing bowl, combine the halved baby potatoes, bell pepper strips, and red onion wedges. Drizzle with olive oil, then sprinkle with garlic powder, smoked paprika, dried oregano, salt, and black pepper. Toss everything together until the vegetables are evenly coated. You’ll notice the vibrant colors already starting to pop—and the aroma from the spices is just a hint of what’s to come.
Step 3: Spread the seasoned vegetables in a single layer on your prepared baking sheet. Roast in the preheated oven for about 15 minutes. You’re looking for the potatoes to just begin softening around the edges—they won’t be fully tender yet, and that’s okay. This initial roast helps them get a head start since they take longer to cook than the other ingredients.
Step 4: Carefully remove the pan from the oven and add the sliced chicken sausage and minced garlic (if using) directly over the partially roasted vegetables. Gently toss everything together—the sausage will start to soak up those savory pan juices. Spread everything 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 fork-tender and the sausage is lightly browned. The peppers and onions should be soft and slightly charred at the edges. You’ll know it’s done when your kitchen smells incredible and everything looks beautifully roasted.
Step 6: Remove the pan from the oven and let it rest for a couple of minutes—this allows the flavors to settle. Give everything one final gentle toss, then sprinkle with freshly chopped parsley for a burst of color and freshness. Serve warm straight from the pan, and watch how quickly it disappears.
Storage & Freshness Guide
- Fridge: Cool completely, store in an airtight container for up to 4 days.
- Freezer: Freeze in a freezer-safe container for up to 3 months; veggies may soften slightly upon thawing.
- Reviving: Reheat in a 350°F oven for 10–15 minutes to restore texture and warmth.
Serving Suggestions
Complementary Dishes
- Garlic bread or crusty baguette — perfect for soaking up any delicious juices left on the plate. It adds a satisfying crunch and makes the meal feel even more comforting.
- Simple arugula salad with lemon vinaigrette — the peppery greens and bright dressing cut through the richness of the sausage and veggies beautifully. It’s a refreshing contrast that balances the plate.
- Creamy polenta or quinoa — spoon the sausage and vegetables over a soft, warm base for a heartier meal. The textures play so well together, and it turns the dish into something extra special.
Drinks
- Crisp lager or pale ale — the light bitterness and carbonation cleanse the palate between bites of savory sausage and roasted veggies. It’s a classic pairing that just works.
- Dry rosé or light-bodied red — something fruity but not too sweet complements the smoky paprika and caramelized onions. A glass of Pinot Noir or a chilled rosé would be lovely here.
- Sparkling water with lemon or mint — for a non-alcoholic option, the bubbles and citrus notes are refreshing and help balance the dish’s richness without overpowering it.
Something Sweet
- Lemon sorbet or vanilla bean ice cream — the bright, clean finish of sorbet or the creamy sweetness of ice cream provides a lovely contrast to the savory main. It’s simple, satisfying, and feels like a proper ending.
- Olive oil cake with a dusting of powdered sugar — not too sweet, with a subtle richness that echoes the olive oil in the dish. Serve a slice slightly warm for extra comfort.
- Dark chocolate-dipped strawberries — because sometimes you just want a little chocolate, and the fruitiness pairs nicely with the roasted peppers. It’s elegant, easy, and always a crowd-pleaser.
Top Mistakes to Avoid
- Mistake: Skipping the preheating step. If your oven isn’t fully hot when the pan goes in, the vegetables will steam instead of roast, and you’ll miss out on that lovely caramelization. I’ve learned this the hard way—patience pays off!
- Mistake: Adding the sausage too early. If you put it in at the same time as the potatoes, it can overcook and become dry or tough. Giving the veggies a head start ensures everything finishes at the same time.
- Mistake: Using a crowded
One Pan Chicken Sausage And Vegetables
Make this easy One-Pan Chicken Sausage and Vegetables for a complete, healthy dinner with zero fuss. Ready in 45 minutes! Get the simple recipe here.
Ingredients
For the main ingredients:
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450 g chicken sausage (sliced into ½-inch rounds)
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3 medium bell peppers (mixed colors, sliced into strips)
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1 large red onion (cut into wedges)
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450 g baby potatoes (halved or quartered)
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2 tbsp olive oil
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1 tsp garlic powder
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1 tsp smoked paprika
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½ tsp dried oregano
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½ tsp salt (or to taste)
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¼ tsp black pepper
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2 cloves garlic (minced, optional, for extra punch)
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Fresh parsley (chopped, for garnish)
Instructions
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Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper if using.01
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In a large mixing bowl, combine the halved baby potatoes, bell pepper strips, and red onion wedges. Drizzle with olive oil, then sprinkle with garlic powder, smoked paprika, dried oregano, salt, and black pepper. Toss everything together until the vegetables are evenly coated.02
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Spread the seasoned vegetables in a single layer on your prepared baking sheet. Roast in the preheated oven for about 15 minutes.03
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Carefully remove the pan from the oven and add the sliced chicken sausage and minced garlic (if using) directly over the partially roasted vegetables. Gently toss everything together. Spread everything back into an even layer.04
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Return the pan to the oven and roast for another 12–15 minutes, or until the potatoes are fork-tender and the sausage is lightly browned.05
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Remove the pan from the oven and let it rest for a couple of minutes. Give everything one final gentle toss, then sprinkle with freshly chopped parsley for a burst of color and freshness.06
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