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