Name: Sheet Pan Chicken Sausage and Veggies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 1/3 cup olive oil; 2 teaspoons salt; 1/4 teaspoon black pepper; 1/2 teaspoon dried oregano; 1 teaspoon garlic powder; 1 teaspoon cajun seasoning; juice of half a lemon; 1 teaspoon dijon mustard; 1 pound andouille chicken sausage links (5 links), sliced into rounds; 1/2 pound baby yellow potatoes, quartered; 1 red bell pepper, diced into large chunks; 1 yellow bell pepper, diced into large chunks; 1 small to medium red onion, diced into large chunks; 12 oz broccoli florets; 4 cloves garlic, minced; parmesan cheese, for serving

This easy recipe for Sheet Pan Chicken Sausage and Veggies is so flavorful, easy to customize, and perfect for a quick breakfast, lunch, or dinner!

Why You’ll Love This Easy Sheet Pan Chicken Sausage and Veggies

It’s a one pan wonder! Everything cooks on just one large sheet pan which makes this recipe super easy.
It’s easy to customize! I love a recipe that makes it easy to switch out ingredients based on what you have in the kitchen at the time and this is definitely one of those recipes.
It’s perfect any time of day! Serve this recipe for a hearty dinner, make ahead lunch, or a quick reheat breakfast.

Watch How to Make This Recipe

Ingredients for this Sheet Pan Dinner

Andouille Chicken Sausage: we’re giving this sheet pan dinner a little bit of a cajun flair by using flavorful andouille chicken sausage. For this recipe we’re smoked link sausage not ground sausage.

Veggies: for this recipe you’ll need a combination of bell peppers, broccoli, onion, and yellow potatoes.

Garlic: to make sure there’s plenty of flavor, you’ll need some fresh garlic.

Olive Oil: the base of the sheet pan marinade is olive oil.

Dijon Mustard: for extra flavor and little tang, we’re whisking in a little dijon mustard into the olive oil to make that delicious marinade.

Lemon Juice: this adds some bright freshness to the recipes.

Spices and Seasoning: there are also plenty of spices and seasonings in the marinade mixture to give this sheet pan recipe plenty of flavor. You’ll need garlic powder, dried oregano, and cajun seasoning along with salt and pepper.

Parmesan Cheese: last but not least you’ll need a little parmesan cheese to finish things off! this is optional so if you need to keep this recipe dairy-free for any reason feel free to just leave it out.

Substitutions

Chicken Sausage – feel free to use whatever chicken sausage you prefer! This recipe is pretty easy to customize so if you have a favorite brand or type of chicken sausage then feel free to use it. You are also welcome to use a smoked pork link sausage if you prefer.
Veggies – this sheet pan recipe really is easy to customize so feel free to switch things up a bit and use your favorite veggies. You can swap the broccoli for brussel sprouts, skip the potatoes and use butternut squash instead, or add in another favorite veggie.
Oil – if you prefer, you can swap out the olive oil for avocado oil.

Helpful Kitchen Tools

How to Make this Chicken Sausage and Veggies Recipe

Step One: Preheat your oven to 425 degrees.

Step Two: Whisk together all of the marinade ingredients until well combined.

Step Three: Add the sausage, potatoes, bell pepper, red onion, broccoli, and garlic to a large mixing bowl. Pour the marinade over the sausage and veggies and then toss until well combined.

Step Four: Transfer the sausage and veggies onto a large sheet pan lined with parchment paper and arrange in a single layer.

Step Five: Bake the chicken sausage and veggies for 25-30 minutes or until the potatoes are tender, tossing halfway through.

Step Six: Remove the sheet pan from the oven and grate a bit of parmesan cheese over top. Serve immediately and enjoy!

Quick Make Ahead Tips

Make the marinade in advance: this is the perfect way to save a little time! just whisk together all the marinade ingredients and store in an air-tight container in the fridge a few days in advance.
Chop some of the veggies in advance: to save even more time, go ahead and prep some of the vegetables ahead of time. I like to chop everything except the potatoes in advance and store in an air-tight container in the fridge. I hold off on prepping the potatoes as they can oxidize and turn brown after being diced.

How to Serve

This recipe really is great on it’s own or you can add a side salad for a hearty and delicious dinner. I actually love eating this recipe for breakfast, topped with a fried egg – so good!

The Best Way to Store and Reheat

Store any leftover chicken sausage and veggies in an air-tight container in the fridge for 3-4 days.

To reheat, you can either use the microwave, oven, or even air fryer! Microwave for 1-2 minutes at a time until warmed through. Another option is to reheat the leftovers in the oven at 350 degrees until warmed through. If you’re using the air fryer to reheat I like to set my to 380 degrees and reheat for 3-5 minute until warmed through.

More Sheet Pan Recipes

I hope you give this Sheet Pan Chicken Sausage and Veggies a try! It’s easy to make and so delicious.

If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews help support All the Healthy Things and make it possible for me to continue to create the recipes you know and love.