This sheet pan chicken sausage bake is an easy, one-pan weeknight dinner recipe the whole family loves. Its a delicious and healthy meal.
Sheet Pan Chicken Sausage Bake
I love an easy chicken recipe for dinner, and I love sheet pan chicken dinners, so this Sheet Pan Chicken recipe does not disappoint! It is the perfect, easy, healthy weeknight dinner. It also reheats really well so you can make a bigger batch and store the leftovers in the refrigerator.
- Smoked Chicken Sausage – Smoked chicken sausage is precooked so you don’t have to worry about raw chicken. I like to use the Aidells brand of chicken sausage. They have great flavors.
- Vegetables – For this recipe I like to use sweet potatoes, broccoli, red onion, and red bell peppers. All of these vegetables cook up in about the same amount of time. If you want to add any other veggies or swap any out, make sure they cook in a similar time as well. Some of these include asparagus, green beans, cherry tomatoes, cloves of garlic, onions, and cauliflower.
- Oil – Olive oil and avocado oil are the best oils for this recipe. Grapeseed oil or ghee will also work. Stay away from coconut oil or other oils with a low smoke point.
- Seasoning Blend – For this recipe, I used a blend of Italian seasoning, onion powder, garlic powder, dried chives, lemon pepper, and red pepper flakes. This is a well-rounded, fresh blend that goes with just about anything! I have also used pre-made seasoning blends like Green Goddess Seasoning or 21 Seasoning Salute from Trader Joes.
Suggestions for Serving
My favorite way to serve this Sheet Pan Chicken Sausage Bake is over brown rice, adding some healthy, whole grain carbs to the meal. I also love to top it with a little bit of feta cheese or parmesan cheese and a drizzle of balsamic glaze. You can also add a splash of soy sauce or lemon juice if desired. If you are looking for more spice, then add a drizzle of chili oil or Sriracha sauce.
This is a very simple Sheet Pan Chicken Sausage recipe that you can tweak and change to your liking. As mentioned above, I like to use the Aidells brand of smoked chicken sausage and it comes in a variety of flavors! (Not sponsored, I just like the brand!) For this recipe I usually use the chicken apple sausage. They have a cajun andouille style flavor and an Italian flavor that I have used before. If using the cajun flavor, swap out the Italian seasoning in this recipe for cajun seasoning. When I use the Italian flavor, I skip the sweet potatoes, olive oil and spice blend below and just use our Homemade Pesto Recipe to flavor the meat and veggies. This variation tastes great over pasta!
Use a piece of parchment paper or a silicone baking mat for easy clean up!
You’ll want to use a large baking sheet with a lip around the edge. Some juices may run and if you don’t have the lip, they can run over and drip into your oven.
Yes you can. As long as everything reaches an internal temperature of 165 degrees, it is safe to eat. You don’t have to worry about that in this recipe however, because the chicken sausage is already cooked.
You do not need to cover the pan with foil while making sheet pan meals. It is actually better for the steam to escape so that the vegetables can roast and keep some crisp to them.
More Sheet Pan Dinners and One Pan Dinners
How to Make Sheet Pan Chicken Sausage Bake
Sheet Pan Chicken Sausage Bake
- 12 ounces smoked chicken sausage chopped into rounds
- 1 large sweet potato peeled and chopped into 1-inch pieces
- 1 head broccoli chopped
- 1 red bell pepper deseeded and chopped
- 1 red onion chopped
- 1/4 cup olive oil
- 1 tablespoon Italian seasoning
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried chives
- 1 teaspoon lemon pepper
- 1 teaspoon red pepper flakes optional
- brown rice for serving optional
- Preheat oven to 425. Add the chicken sausage and all of the chopped vegetables into a large bowl.
- Add olive oil and spices. Mix until everything is evenly coated.
- Place everything onto a single layer on a large baking sheet.
- Bake for 25 minutes. Then, broil for another 2-5 minutes to crisp up the edges.
- Serve over brown rice, or on its own.