Chicken Sausage with Broccoli, Peppers, and Potatoes
This Chicken Sausage with Broccoli, Peppers, and Potatoes transforms simple ingredients into a complete meal using just one sheet pan. The strategic timing method ensures perfectly cooked potatoes, caramelized vegetables, and browned sausage, all enhanced with Mediterranean seasonings and finished with bright lemon. It's an easy, versatile dinner solution with minimal cleanup.
Ingredients
- 1 pound chicken sausage links pre-cooked variety, any flavor you prefer
- 1 pound baby potatoes halved (or quartered if larger)
- 1 large red bell pepper cut into 1-inch pieces
- 1 large yellow bell pepper cut into 1-inch pieces
- 1 medium red onion cut into 1-inch chunks
- 1 large head broccoli cut into florets (about 4 cups)
- 3 tablespoons olive oil divided
- 4 cloves garlic minced
- 2 teaspoons Italian seasoning
- 1 teaspoon smoked paprika
- ½ teaspoon red pepper flakes optional
- 1 teaspoon salt divided
- ½ teaspoon black pepper
- 1 lemon cut into wedges (for serving)
- Fresh herbs for garnish optional: basil, parsley, or rosemary
Instructions
- Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or foil for easier cleanup.
- Start with the potatoes. In a large bowl, toss the halved baby potatoes with 1 tablespoon olive oil, ½ teaspoon salt, ¼ teaspoon pepper, and ½ teaspoon of the Italian seasoning. Spread them out on one side of the baking sheet, making sure they're not overcrowded.
- Give the potatoes a head start. Place the sheet pan with just the potatoes in the oven and roast for 10 minutes. Potatoes take longer to cook than the other ingredients, so this ensures everything will be perfectly done at the same time.
- Prep the remaining vegetables. While the potatoes are getting their head start, in the same bowl, combine the broccoli florets, bell peppers, and red onion. Toss with the remaining 2 tablespoons olive oil, minced garlic, remaining Italian seasoning, smoked paprika, red pepper flakes (if using), ½ teaspoon salt, and ¼ teaspoon black pepper.
- Add the vegetables and sausage. After the potatoes have roasted for 10 minutes, remove the pan from the oven. Add the seasoned vegetables to the other side of the baking sheet. Nestle the chicken sausage links among the vegetables.
- Roast everything together. Return the pan to the oven and roast for an additional 15-20 minutes, or until the potatoes are tender, the vegetables are caramelized around the edges, and the sausage is heated through with nice browning.
- Optional: Broil for perfect finish. For extra caramelization, switch the oven to broil for the last 2-3 minutes, watching carefully to prevent burning.
- Rest and serve. Remove from the oven and let rest for a few minutes. Serve hot with lemon wedges for squeezing over the top and fresh herbs sprinkled as garnish if desired.
Notes
- For even cooking: Try to cut all vegetables into similar-sized pieces. Smaller pieces cook faster, larger pieces take longer.
- Sheet pan strategy: Don't overcrowd the pan, or your vegetables will steam instead of roast. Use two pans if necessary.
- Sausage selection: Pre-cooked chicken sausage works best for timing in this recipe, but raw chicken sausage can be used if you give it a 10-minute head start along with the potatoes.
- Make it ahead: Chop all vegetables and store in the refrigerator up to 2 days ahead. You can also season them in advance and keep in a sealed container until ready to roast.
- For a complete meal with zero extra dishes, serve in shallow bowls as is, or over quick-cooking couscous that can be prepared while everything roasts.
- Flavor variations: Try different flavors of chicken sausage (apple, garlic & herb, Italian) to change the profile of the dish without changing the method.
- Leftovers make excellent breakfast hash—just chop everything up smaller and reheat in a skillet with a couple of eggs cracked on top.