Sheet-Pan Sausage, Peppers & Potatoes
This Sheet Pan Chicken Sausage, Peppers & Potatoes is one of those glorious, no-brainer dinners that checks all the boxes: bold Mediterranean flavor, minimal effort, and basically no dishes. It’s cozy, crispy, and wildly satisfying. Perfect for busy weeknights, low-energy Sundays, or anytime you want something nourishing with zero kitchen drama.
Print
Save Recipe
Share Recipe
Servings: 6
Calories: 379kcal
Ingredients
- 24 oz chicken sausage precooked; garlic herb or sun-dried tomato work great
- ¾ lb baby potatoes halved
- 2 bell peppers red, yellow, orange sliced (or whatever you have)
- 1 red onion cut into wedges
- 1 tablespoon olive oil for the pan
Herby Olive Oil Drizzle
- 3 tablespoon extra virgin olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon salt or salt to taste
- ¼ teaspoon black pepper
- Optional: ½ teaspoon Aleppo pepper or chili flakes for a little kick
Instructions
Preheat the sheet pan
- Place a large sheet pan in the oven and preheat to 425°F. Add 2 tablespoons of olive oil to the pan so it heats up with the oven.1 tablespoon olive oil
Prep the veggies and sausage
- Slice the bell peppers and red onion. Cut the precooked chicken sausage into 1-inch pieces.24 oz chicken sausage, 2 bell peppers, 1 red onion, ¾ lb baby potatoes
Make the Mediterranean drizzle
- In a small bowl, whisk together the olive oil, garlic powder, onion powder, smoked paprika, oregano, basil, and Aleppo pepper or chili flakes (if using).3 tablespoon extra virgin olive oil, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon smoked paprika, 1 teaspoon dried oregano, ½ teaspoon dried basil, ½ teaspoon salt, ¼ teaspoon black pepper, Optional: ½ teaspoon Aleppo pepper or chili flakes for a little kick
Toss everything together
- In a large mixing bowl, combine the potatoes, sliced sausage, bell peppers, onion, and garlic. Pour the spice mixture over and toss until everything is evenly coated.
Roast
- Carefully remove the hot sheet pan from the oven and spread the mixture evenly across it. Roast for 20–25 minutes, tossing once halfway through, until the veggies are tender and edges are caramelized.
Finish and serve
- sprinkle with chopped parsley and feta (optional) before serving. Enjoy hot, straight from the pan!
Video
Notes
Storage & Reheating
- To store: Keep leftovers in an airtight container in the fridge for up to 4 days.
- To reheat: Re-crisp in a 400°F oven or skillet for 10 minutes. Microwave works in a pinch, but you’ll lose some of the crispiness.
Nutrition
Calories: 379kcal | Carbohydrates: 21g | Protein: 19g | Fat: 26g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 80mg | Sodium: 1361mg | Potassium: 407mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2348IU | Vitamin C: 90mg | Calcium: 20mg | Iron: 2mg
Tried this recipe?Mention @lolajay_yum