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One Pan Chicken Sausage with Veggies

Adaptable, versatile, and delicious
Prep Time 10 mins
Cook Time 30 mins
Course Main Course
Cuisine American
Servings 6


  • 2 cups 1 small red potato
  • 3/4 lb asparagus or green beans
  • 2 large bell peppers chopped
  • 1 head of broccoli- can be subbed for 1 pack of tricolor carrots or any of your favorite veggies
  • 2 packs about 9 ounces chicken sausage I use Aidelle's chicken apple sausage, or garlic
  • 6 tablespoons olive oil
  • 1/2 teaspoon garlic powder
  • 1 tablespoon dried oregano
  • 1 tablespoon dried parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 lemon for topping
  • Serve over quinoa/rice or fresh spinach
  • Top with lemon and freshly grated Parmesan cheese


  • Preheat the oven to 400 degrees F.
  • If serving with rice or quinoa, prepare according to package instructions.
  • Line a large sheet pan unbleached parchment paper.
  • Chop the red potatoes in small, thin pieces, trim the green beans and halve or break asparagus and halve, chop the broccoli, chop the peppers into thick squares. You can slice the sausage here if you like. (Sometimes we slice, other times we leave them whole.)
  • Place all the veggies and sausage on a sheet pan. Pour the olive oil and all the spices on top. Toss to evenly coat.
  • Bake for 30 minutes, stirring halfway through. You want veggies to be crisp and sausage to be browned.
  • Top dish with freshly squeezed lemon and freshly grated Parmesan cheese.
  • Enjoy over rice, quinoa, or even fresh spinach/arugula.
Keyword One Pan Weeknight meal