One Pan Roasted Veggie and Chicken Sausage

Why You’ll Love This Recipe

This one-pan meal is perfect for busy weeknights or meal prep. It’s packed with protein, fiber, and essential nutrients, all while being incredibly flavorful. The roasted vegetables become sweet and tender, while the chicken sausage adds a savory bite. It’s customizable, nutritious, and ready in under an hour—what’s not to love?

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Chicken sausage (precooked, sliced into rounds)
• Bell peppers (any color)
• Zucchini
• Red onion
• Cherry tomatoes
• Baby potatoes or sweet potatoes
• Olive oil
• Garlic cloves, minced
• Italian seasoning or dried herbs
• Salt and black pepper
• Fresh parsley or basil (for garnish)

Directions

1. Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil for easy cleanup.
2. Wash and chop all the vegetables into uniform, bite-sized pieces.
3. In a large bowl, toss the veggies and chicken sausage with olive oil, garlic, Italian seasoning, salt, and pepper.
4. Spread the mixture out on the baking sheet in a single layer.
5. Roast for 25–30 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
6. Optional: Broil for the last 2–3 minutes for extra color and crispiness.
7. Garnish with fresh herbs before serving.

Servings and timing

This recipe serves 4 people. Prep time is approximately 15 minutes, and roasting time is about 30 minutes. Total time: around 45 minutes.

Variations

• Vegan version: Use plant-based sausage or add chickpeas for a meatless option.
• Low-carb option: Replace potatoes with cauliflower or broccoli.
• Spicy twist: Use spicy chicken sausage or add red pepper flakes.
• Cheesy finish: Sprinkle with grated Parmesan or crumbled feta after baking.
• Add grains: Serve over quinoa, rice, or couscous for a more filling meal.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) for 10–15 minutes or in the microwave for 1–2 minutes until warmed through. For best texture, avoid over-microwaving the vegetables.

FAQs

Can I use raw chicken sausage?

Yes, but make sure to cook the sausage until fully done. Slice it after cooking or before if the casing allows.

Do I have to peel the potatoes?

No, just scrub them well. Leaving the skin adds texture and nutrients.

Can I prep this ahead of time?

Yes, you can chop the veggies and sausage in advance and store them in the fridge until ready to bake.

What vegetables work best?

Root vegetables, zucchini, peppers, onions, and tomatoes all roast well. Feel free to use what you have.

Can I use frozen vegetables?

Fresh is best for roasting, but frozen can work in a pinch—just expect more moisture and softer texture.

Is this recipe gluten-free?

Yes, as long as the chicken sausage is gluten-free. Always check the label to be sure.

How do I get everything to roast evenly?

Cut all vegetables into uniform sizes and don’t overcrowd the pan. Use two sheets if needed.

Can I make this in an air fryer?

Yes, though you may need to cook in batches. Roast at 375°F (190°C) for 15–20 minutes, shaking halfway.

What herbs go well with this dish?

Italian seasoning, thyme, oregano, rosemary, or even a little smoked paprika work great.

Can I add a sauce?

Sure! Drizzle with balsamic glaze, a squeeze of lemon, or your favorite vinaigrette after baking.

Conclusion

One Pan Roasted Veggie and Chicken Sausage is the ultimate easy, nutritious, and delicious dinner. With minimal prep and cleanup, it’s perfect for busy nights or weekly meal planning. Whether you stick to the recipe or make it your own with seasonal veggies and your favorite sausage, this dish is always a winner.

One Pan Roasted Veggie and Chicken Sausage

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One Pan Roasted Veggie and Chicken Sausage is a colorful, nutritious meal made with hearty vegetables and savory chicken sausage. Everything roasts together on one sheet pan with olive oil and herbs for an easy, flavorful dinner with minimal cleanup.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

• 12 oz precooked chicken sausage, sliced into rounds
• 2 bell peppers (any color), chopped
• 1 medium zucchini, chopped
• 1 red onion, sliced
• 1 cup cherry tomatoes
• 2 cups baby potatoes or sweet potatoes, chopped
• 3 tbsp olive oil
• 3 garlic cloves, minced
• 1 tsp Italian seasoning or dried herbs
• 1/2 tsp salt
• 1/4 tsp black pepper
• Fresh parsley or basil, chopped (for garnish)

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Instructions

1. Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil.
2. Wash and chop all vegetables into uniform bite-sized pieces.
3. In a large bowl, toss the vegetables and sliced chicken sausage with olive oil, garlic, Italian seasoning, salt, and pepper.
4. Spread everything out in a single layer on the prepared baking sheet.
5. Roast for 25–30 minutes, stirring halfway through, until vegetables are tender and caramelized.
6. Optional: Broil for 2–3 minutes at the end for extra crispiness.
7. Garnish with fresh herbs before serving.

Notes

• Use plant-based sausage or chickpeas for a vegan version.
• Swap potatoes for cauliflower or broccoli for a low-carb option.
• Add red pepper flakes or use spicy sausage for heat.
• Top with Parmesan or feta for added flavor.
• Serve over grains like rice, couscous, or quinoa for a heartier meal.

Nutrition

• Serving Size: 1/4 of recipe
• Calories: 360
• Sugar: 6g
• Sodium: 620mg
• Fat: 21g
• Saturated Fat: 5g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 4g
• Protein: 21g
• Cholesterol: 55mg