This Chicken Sausage Sheet Pan Dinner is the perfect weeknight meal made all on one pan – low fat sausages, tender potatoes and packed with veggies!
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If you know me you’ll know how much I love a good sheet pan meal! Especially on those super busy weeknights or days when I just don’t feel like cooking (and yes, even food bloggers have those kinda days!!). I’ve a ton of of my favourite easy meals with you in the past, like this One Pot Pepperoni Pizza Pasta, this Italian Sausage Sheet Pan Dinner, and even this Lemon Chicken Sheet Pan Dinner. And today, I’ve got this absolutely delicious, low fat Chicken Sausage Sheet Pan Dinner for you, and I know you’re going to love it as much as we do!
One of my favourite things about this quick and easy meal is how simple it is to customize! If you’ve got a freezer full of frozen veggies, or some leftover veggies from last week’s grocery shop, just throw them on the pan. I love to add a variety of veggies like cauliflower, broccoli, potatoes, zucchini, red onions, baby carrots, and cherry tomatoes!
Looking for more sheet pan meals? You’ll love this Italian Sausage Sheet Pan Dinner, this Easy Pork Chop Sheet Pan Dinner, these Sheet Pan Steak Fajitas, or this Easy Paprika Chicken Sheet Pan Dinner!
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I hope you enjoy this delicious recipe as much as we do! Let me know in the comments below, what’s your favourite healthy dinner for a busy day? I’d love to know!
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Looking for more recipes like this? You’ll love these!
- Lemon Chicken Sheet Pan Dinner
- Italian Sausage Sheet Pan Dinner
- Paprika Chicken Sheet Pan Dinner
- Creamy One Pot Creamy Enchilada Pasta
- One Pot Pepperoni Pizza Pasta
- One Pan Turkey Sweet Potato Shepherd’s Pie
Chicken Sausage Sheet Pan Dinner
Ingredients
- 1 cup broccoli florets
- 1 cup cauliflower florets
- 1 small red onion chopped into slices
- 1/2 cup cherry tomatoes
- 1/2 cup zucchini slices
- 1/2 cup frozen baby carrots
- 2 medium russet potatoes skin on, chopped
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon dried parsley
- 1/4 teaspoon dried oregano
- a few pinches each of salt and pepper
- 8 chicken sausages
Instructions
- Preheat your oven to 425 degrees Fahrenheit and prepare a large baking sheet by spraying it with cooking spray (and/or line it with parchment paper for even easier clean up!)
- Make sure all the veggies are cut into pieces that are the appropriate size so they cook evenly. The potatoes should be cut into 1 or 1 1/2-inch pieces because they take longer to cook, the zucchini, broccoli, and cauliflower into 3-4-inch pieces because they cook faster.
- Add the broccoli, cauliflower, onion, tomatoes, zucchini, frozen carrots (use frozen...fresh will take a lot longer to roast!), and potatoes to the baking sheet.
- Drizzle the veggies with the olive oil, parsley, oregano, salt and pepper.
- Toss the veggies well in the oil and spices and arrange them in an even layer.
- Add the chicken sausages on top of the veggies, and roast at 425 degrees Fahrenheit for about 20-25 minutes, or until the potatoes are fork tender and the sausages are cooked through to an internal temperature of 165 Fahrenheit (74 Celsius).
Nutrition
Lola Osinkolu | Chef Lola's Kitchen says
Looks so refreshing!
The Busy Baker says
Thanks Lola!!🙂
Arpita Patel says
Modified this recipe a bit to use what I had in the cupboard: rotini pasta instead of penne, chili ready diced tomatoes, and added some diced onion to the sausage, and Kroger brand salt free zesty garlic herb seasoning. Hubby enjoyed it, it’s a good one skillet meal!
The Busy Baker says
Thanks so much for your comment!! Glad both of you enjoyed the recipe.😀