Chicken Sausage Sheet Pan Dinner
This Chicken Sausage Sheet Pan Dinner is the perfect weeknight meal with low fat chicken sausages, tender potatoes and veggies!
Servings 4 servings
Calories 556kcal
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
Serving: 2sausages, plus 1/4 of the veggies | Calories: 556kcal | Carbohydrates: 36g | Protein: 30g | Fat: 35g | Saturated Fat: 7g | Cholesterol: 120mg | Sodium: 1777mg | Potassium: 759mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3070IU | Vitamin C: 50mg | Calcium: 41mg | Iron: 3mg