About This Recipe
An easy and delicious sheet pan dinner with Italian chicken sausage, potatoes, and vegetables.
Ingredients
- 1½ lbs baby red or yellow potatoes, halved
- 1 lb Italian chicken sausages (sweet or mild)
- 1 large yellow onion, cut into thick wedges
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon dried Italian seasoning
- ½ teaspoon garlic powder (or 2 minced cloves)
- ½ teaspoon smoked or sweet paprika
- ½ tablespoon Parmesan cheese, grated
- Fresh parsley, chopped
Kitchen Tools
Instructions
Chef's Tips
- For even cooking, make sure the vegetables are cut into uniform sizes.
- Don’t overcrowd the sheet pan, as this will cause the vegetables to steam instead of roast.
- Use a meat thermometer to ensure the sausages are cooked to a safe internal temperature of 165°F (74°C).
Common Mistakes to Avoid
- Overcrowding the pan, leading to steamed vegetables instead of roasted.
- Not seasoning the vegetables adequately.
- Not checking the internal temperature of the sausage.
- Over-broiling, resulting in burnt vegetables or sausages.
Variations
Chorizo and Sweet Potato Variation
Substitute Italian chicken sausage with chorizo sausage and use sweet potatoes instead of regular potatoes. Add a pinch of chili flakes for extra heat.
Kielbasa and Brussels Sprouts Variation
Use kielbasa sausage and Brussels sprouts. Toss the Brussels sprouts with a little balsamic vinegar before roasting for a tangy flavor.
Plant-Based Sausage and Mediterranean Vegetables
Use plant-based Italian sausage and add Mediterranean vegetables like olives, feta cheese, and cherry tomatoes after roasting. Drizzle with a little olive oil and lemon juice.
Storage & Freezing
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave until warmed through.
Conclusion
This Sheet Pan Italian Chicken Sausage and Potatoes recipe is a simple, delicious, and customizable meal that’s perfect for busy weeknights. Enjoy!
Frequently Asked Questions
Yes, you can use any type of sausage you like, such as chorizo, kielbasa, or even plant-based sausage.
Absolutely! Feel free to add other vegetables like broccoli, Brussels sprouts, carrots, or zucchini.
Prick the sausages once or twice with a fork before roasting to prevent them from bursting.
Yes, but thaw them completely and pat them dry before roasting to prevent them from becoming soggy.
Leftovers can be stored in the refrigerator for up to 3-4 days.
The sausage should be cooked to an internal temperature of 165°F (74°C).
You can chop the vegetables and toss them with the seasonings ahead of time, but it's best to cook the sausages fresh.