Sprig Originals's kitchen / Sheet-Pan Chicken Sausage, Potatoes and Peppers
Sheet-Pan Chicken Sausage, Potatoes and Peppers
By Sprig Originals · with credit
Adapted from skinnytaste.com
Worked out from this recipe's ingredients. If you're cooking for an allergy, always read the full ingredient list.
Sliced Italian chicken sausage roasts on one tray with rosemary potatoes, sweet red peppers and onion until the edges go golden and crisp. It's a whole weeknight dinner with a single pan to wash.
Ingredients
For the tray
- 1.5 lb potatoes (about 3 large russet or new potatoes)
- 1 medium onion, peeled and quartered, layers separated
- 2 red bell peppers, seeded and cut into 1-inch pieces
- 1 lb Italian chicken sausage, each link cut into 6-7 slices
Seasoning
- 2 tsp extra virgin olive oil
- 1 tsp chopped rosemary, fresh or dried
- 1/2 tsp garlic powder
- kosher salt and freshly cracked black pepper, to taste
- olive oil spray
Instructions
- Heat the oven to 375°F. Coat one large rimmed baking sheet (or two smaller ones) generously with olive oil spray so the potatoes don't stick.
- Cut the potatoes into small pieces, roughly 1 inch by 1/2 inch. Keeping them small matters — they're the slowest thing on the tray, and this way everything finishes together.
- In a large bowl, toss the potatoes, onion and bell peppers with the olive oil, rosemary, garlic powder, and a good pinch of salt and pepper until every piece is glossy and evenly seasoned. Spread in a single layer on the prepared sheet and roast on the center rack for 15 minutes.
- Pull the tray out and turn everything with a spoon, scraping up any bits catching on the pan. Scatter the sausage slices over the vegetables and return to the oven.
- Roast for another 25 to 35 minutes, tossing once or twice, until the potatoes are tender all the way through and browned at the edges and the sausage is cooked through and lightly crisped. Timing shifts with how thick you cut things, so check toward the end so nothing scorches. Taste, add salt if it needs it, and serve straight from the pan.
Chef's tips
- Give the vegetables real space on the tray — if they're piled up they steam instead of browning. Two sheet pans are better than one crowded one.
- Slicing the sausage into coins rather than leaving links whole gives you far more caramelized surface, and it heats through in the same time the potatoes need.
- Waxy new potatoes hold their shape and crisp neatly; russets go fluffier inside and break down a little at the edges. Both work, so use what you have.
- Leftovers reheat well in a hot skillet or a 400°F oven for 10 minutes — the microwave will make the potatoes soft.
Nutrition (per serving, estimated)
370calories
25gprotein
39gcarbs
14gfat
Estimates only — values vary with brands and portions.
Made with Sprig
Sheet-Pan Chicken Sausage, Potatoes and Peppers was created in Sprig — the AI chef that turns any craving into a complete recipe, plans your week, and shops with one smart list.
7 days free · cancel anytime · the app lands in the App Store soon
Not ready yet? Get the occasional recipe worth cooking.
You're on the list — check your inbox!
Unsubscribe anytime. Privacy Policy
More from Sprig Originals
One-Skillet Blackened Cajun Chicken Pasta
One-Pot Chicken Creole
Dark Roux Seafood Gumbo with Quick Shrimp Stock
Are you this recipe's original author or publisher? Report a problem