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chicken sausage and veggies on sheet pan

Sheet Pan Chicken Sausage and Veggies

  • Author: Ashlea Carver
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 1x
  • Category: Dinner
  • Method: Oven
  • Cuisine: American
  • Diet: Gluten Free
  • Author: Ashlea Carver
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 1x
  • Category: Dinner
  • Method: Oven
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

For the Marinade

  • 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

For the Chicken Sausage & Veggies

  • 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

Method

  1. Preheat oven to 425 degrees.
  2. Make the marinade: Whisk together all of the marinade ingredients until well combined.
  3. 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.
  4. Transfer the sausage and veggies onto a large sheet pan lined with parchment paper and arrange in a single layer.
  5. Bake the chicken sausage and veggies for 25-30 minutes or until the potatoes are tender, tossing halfway through.
  6. Remove the sheet pan from the oven and grate a bit of parmesan cheese over top.
  7. Serve immediately and enjoy!

Keywords:

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