Our kitchen faucet broke around the time I created the Chicken Sausage Sheet Pan Dinner recipe. Although we later found a makeshift way to keep using it while waiting for a new part, on the day I made this recipe, I was dealing with a faucet that would shoot a spray of water out in full force, making me shun the task of washing dishes. So I was looking for an easy-clean up meal. And that’s one of the great things I love about sheet pan dinners. They cut down on a lot of extra dishes…just toss everything together and cook on one large tray.
All-natural, pre-cooked sausage has been on my weekly shopping list for some time, since it makes a quick and tasty addition to a simple week night meal.
Although the chicken sausage plays a starring role in this recipe, it is balanced out by a generous portion of vegetables—making the whole meal a crowd pleaser for everyone.
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What ingredients do I need to make Chicken Sausage Sheet Pan Dinner?
- Fully-cooked Italian chicken sausage: I used Aidells Italian style smoked chicken sausage with mozzarella cheese, and now I don't think I could try any other kind! It's delish!
- Sumac: A tangy spice made from the sumac flower that has a sour, acidic flavor similar to lemon juice. Often used in middle-eastern cooking, this spice is also found in the combination seasoning za'atar. Although you could use lemon-pepper seasoning or dried lemon zest as a substitute, I highly recommend adding this to your shopping list.
- Other seasonings: Parsley, paprika, salt and pepper keep things simple.
- Crushed garlic: I used 4 medium sized cloves of garlic and thought it had just the right amount.
- Tomato paste: This thickened, concentrated tomato sauce (with skins and seeds removed) is perfect for coating all the ingredients in this sheet pan dinner, without adding too much moisture.
- 5-6 potatoes: I used russet potatoes that I pre-cooked in the microwave. This type of potato doesn't seem to get overly mushy or soft with all the tossing and baking.
- Broccoli: I used frozen broccoli florets that I partially defrosted in the microwave, but you could use fresh broccoli instead.
- Bell peppers: (I used two green and 1 red.)
- Onions: Two medium or large sized yellow onions works well, but other colors could be used (e.g. white or red).
- Asparagus: Look for asparagus that isn't overly thick. Our asparagus was cooked perfectly to al dente.
- Cheese: Cheddar cheese or any other of your favorite hard cheese would be great sprinkled on top.
- Olive oil: One half cup of extra-virgin olive oil seemed like the perfect amount...comes out flavorful without greasiness.
How do I make Chicken Sausage Sheet Pan Dinner?
Wash and prep potatoes by cutting out the eyes or any bad parts and poking each of them with a fork. Microwave potatoes until soft. Then slice into thick pieces.
Roughly chop bell peppers and onions. Mince the garlic.
Wash the asparagus and trim the ends of the stalks.
Slice the chicken sausage on a bias cut.
Place all the vegetables (including the potatoes and broccoli) and sausage into a large bowl.
In a separate small bowl, mix together the olive oil, tomato paste and seasonings. Then pour over the vegetables and toss thoroughly.
Line a large baking sheet with parchment paper and pour the sausage and vegetable mixture on top. Spread as evenly as possible. If you don't have a large enough pan, you may need two small ones.
Bake at 450 degrees fahrenheit for a total of 35 minutes. After 10 minutes of baking, carefully toss the vegetables. Sprinkle the shredded cheddar cheese on the top before the last 10 minutes of baking.
📖 Recipe
Chicken Sausage Sheet Pan Dinner
Ingredients
- Fully-cooked Italian-style chicken sausage 12 oz.
- 2 tablespoons dried parsley
- 1 tablespoon sumac
- 1 tablespoon paprika
- 2 teaspoons of salt
- ½ teaspoon of black pepper
- 4 teaspoons crushed garlic
- 6 tablespoons tomato paste
- 5-6 potatoes
- 2 cups fresh or frozen broccoli defrost if using frozen
- 3 bell peppers I used two green and 1 red
- 2 large onions
- 1 bunch of asparagus
- 1 ½ cup of shredded cheese
- ½ cup of olive oil
Instructions
- Wash and prep potatoes by cutting out the eyes or any bad parts and poking with a fork. Microwave potatoes until soft and then thickly slice.
- Roughly chop bell peppers and onions. Mince the garlic.
- Wash the asparagus and trim the ends of the stalks.
- Slice the chicken sausage on a bias cut.
- Place all the vegetables (including the potatoes and broccoli) and sausage into a large bowl. In a small bowl, mix together the olive oil, tomato paste and seasonings. Then pour over the vegetables and toss thoroughly.
- Line a large baking sheet with parchment paper and pour the sausage and vegetable mixture on top. Spread as evenly as possible. If you don't have a large enough pan, you may need two small ones.
- Bake at 450 degrees fahrenheit for a total of 35 minutes. After 10 minutes, carefully toss the vegetables. Sprinkle the shredded cheddar cheese on the top before the last 10 minutes of baking.
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